Earl Grey Caramels

Earl Grey Caramels

The Spruce / Cara Cormack

Prep: 45 mins
Cook: 10 mins
Total: 55 mins
Servings: 48 servings
Nutrition Facts (per serving)
95 Calories
5g Fat
14g Carbs
0g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 95
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 29mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 14g
Protein 0g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 0%
Potassium 12mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • Cooking spray

  • 4 Earl Grey tea bags

  • 12 ounces (1 1/2 cups) heavy cream

  • 4 ounces (8 tablespoons) unsalted butter, divided

  • 11 ounces (1 cup) light corn syrup

  • 14 ounces (2 cups) granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • Flaky sea salt, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Earl Grey Caramels ingredients

    The Spruce / Cara Cormack

  2. Line an 8 x 8-inch pan with parchment or aluminum foil extending up the sides, and spray the pan with nonstick cooking spray.

    aluminum foil lined baking dish

    The Spruce / Cara Cormack

  3. Remove the paper tags from the tea bags.

    earl grey tea bags

    The Spruce / Cara Cormack

  4. Combine the tea bags, heavy cream, and half of the butter (2 ounces).

    Combine the tea bags, heavy cream, and butter in a saucepan

    The Spruce / Cara Cormack

  5. Place the pan over medium heat and bring the mixture to a simmer (don't boil it).

    cream and tea mixture in the saucepan

    The Spruce / Cara Cormack

  6. 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. For a very strong flavor, continue to infuse the cream for an additional 15 to 20 minutes.

    cream and tea mixture in a saucepan

    The Spruce / Cara Cormack

  7. 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.

    tea bags removed from saucepan

    The Spruce / Cara Cormack

  8. Combine the corn syrup and the sugar in a 4-quart saucepan and place the pan over medium-high heat.

    corn syrup and sugar in a saucepan

    The Spruce / Cara Cormack

  9. Stir until the sugar dissolves and the mixture comes to a boil.

    sugar and corn syrup mixture in the saucepan

    The Spruce / Cara Cormack

  10. 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.

    sugar mixture cooking in a covered pan

    The Spruce / Cara Cormack

  11. 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.

    sugar mixture cooking in a pan, thermometer

    The Spruce / Cara Cormack

  12. Carefully pour the warm cream into the hot sugar syrup when it reaches 320°F. The mixture will bubble and splatter a great deal, and the temperature will drop.

    sugar mixture cooking in a pan, thermometer

    The Spruce / Cara Cormack

  13. Cook the caramel, stirring frequently until it reaches 250 F. This will give you a soft, chewy caramel. For firmer caramels, cook the candy to 255 F.

    sugar mixture cooking in a pan, thermometer

    The Spruce / Cara Cormack

  14. 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.

    sugar cooking in a saucepan

    The Spruce / Cara Cormack

  15. Let it set at room temperature until firm, at least 4 hours or overnight.

    caramel in an aluminum foil lined baking dish

    The Spruce / Cara Cormack

  16. Remove the candy, once set, from the pan and peel off the foil from the back.

    caramel on a cutting board

    The Spruce / Cara Cormack

  17. Use a large sharp knife to cut the caramels into small squares. If desired, top them with a pinch of flaked sea salt.

    Earl Grey Caramels on a cutting board

    The Spruce / Cara Cormack