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The Spruce / Elizabeth LaBau
Tea isn't just for drinking anymore; regular tea bags can be used to infuse unusual flavors into homemade candies. In this recipe, Earl Grey tea lends a smoky, complex profile to these smooth, chewy caramels. Top with a pinch of sea salt, or dip them in dark chocolate.
Store these caramels in an airtight container at room temperature for up to two weeks.
Ingredients
- 4 Earl Grey tea bags
- 12 ounces (1 1/2 cups) heavy cream
- 4 ounces (8 tablespoons) unsalted butter (divided use)
- 11 ounces (1 cup) light corn syrup
- 14 ounces (2 cups) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Additional flaked sea salt for topping (optional)
Steps to Make It
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Gather the ingredients.
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Line an 8 x 8-inch pan with parchment or aluminum foil extending up the sides, and spray the pan with nonstick cooking spray.
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Remove the paper tags from the tea bags.
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Combine the tea bags, heavy cream, and half of the butter (2 ounces).
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Place the pan over medium heat and bring the mixture to a simmer (don't boil it).
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Remove the pan from the heat, cover it with a tight-fitting lid, and let it sit for 30 minutes to infuse the flavors. This will produce a caramel with a subtle but noticeable flavor. If you want a very strong flavor, continue to infuse the cream for an additional 15 to 20 minutes.
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Remove the tea bags and squeeze them over the pot of cream to remove any excess moisture and get all of the tea flavor into the cream.
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Combine the corn syrup and the sugar in a 4-quart saucepan and place the pan over medium-high heat.
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Stir until the sugar dissolves and the mixture comes to a boil.
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Cover the pan with a lid and let it boil for 4 minutes, so the condensation will wash the sugar crystals from the side of the pan.
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Remove the lid and insert a candy thermometer. Continue to cook the sugar, without stirring, until it reaches 320 F / 160 C on the candy thermometer.
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Once at 320°F, carefully pour the warm cream into the hot sugar syrup. The mixture will bubble and splatter a great deal, and the temperature will drop.
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Cook the caramel, stirring frequently until it reaches 250 F. This will give you a soft, chewy caramel. If you prefer firmer caramels, cook the candy to 255 F.
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Remove the pan from the heat and stir in the remaining 2 ounces of butter, 1/2 tsp salt, and the vanilla extract, then pour the caramel into the prepared pan.
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Let it set at room temperature until firm, at least 4 hours or overnight.
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Once set, remove the candy from the pan and peel off the foil from the back.
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Use a large sharp knife to cut the caramels into small squares. If desired, top them with a pinch of flaked sea salt.
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Enjoy.
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