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Hazelnut caramels

Leslie McMaster TeaChef Level 3

These tea infused caramels are easy to make and keep incredibly well in the fridge or freezer.

4 h 40


  • 1 cup heavy cream
  • 2 Tablespoons honeybush hazelnut tea
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1/2 cup corn syrup


In a small saucepan heat the cream and the tea leaves together; remove from the heat let steep 1 hour (you can do this step a few days ahead for a stronger flavor). Reheat the cream and strain out the tea leaves. Place the cream, butter,sugar and corn syrup in a large pot,stir until the sugar is dissolved and bring to a boil;insert the candy thermometer and cook,stirring frequently to 244F. Remove from heat and pour into a foil lined and greased loaf pan;set aside and let set about 2-3 hours. Once set,remove from the pan and foil,place on a cutting board and cut into 1in squares,wrap in waxed paper squares and store in the fridge or freezer, they also keep well at room temperature, but are less tempting hidden in the fridge

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