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Author Notes: This is yet another step further into my caramel making obsession. These are inspired by Turkish Delight candy, and perfumed with rose water and cardamom. I think these would be gorgeous finished with some dried organic rose petals, if you have access sprinkle the caramel mixture with the rose petals 10 to 15 minutes after it has been poured into the pan. —hardlikearmour
Makes about 100 caramels
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 15 green cardamom pods, lightly crushed with the flat side of a knife
- 1/2 teaspoon sea salt
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 3 cups sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon freshly ground cardamom
- 1 tablespoon rose water
- 1 teaspoon lemon juice
- In a medium sauce pan heat the cream, butter, cardamom pods, and salt over very low heat for 40 to 60 minutes. The goal is to infuse the cream with flavor, but keep it below a simmer.
- While cream mixture is heating, line a 9- by 13-inch pan with parchment paper, so the paper is only going up 2 opposite sides (essentially forming a sling to remove the caramel with later). Spray with neutral flavored cooking spray.
- Dissolve the cream of tartar in the water in a 6-quart stock pot. Add in the sugar and corn syrup, and bring to a boil over medium-high heat swirling pan occasionally to dissolve the sugar. Once sugar is dissolved and mixture is boiling you will need to keep a pretty close eye on the pan. If you are using a candy thermometer you will notice the mixture hovers near the boiling point for a while then starts to climb fairly rapidly. As the mixture approaches 300º F, you will want to start swirling it fairly frequently as caramelization is imminent. Once caramel color is to your liking remove pan from heat. The pan will retain some heat so I like to remove the caramelized sugar mixture from the heat at about 325-330º F, or when it is a golden brown color.
- Slowly pour the warm cream mixture through a fine mesh strainer into the the sugar mixture. It will boil violently and create hot steam, so use caution. Stir with a wooden spoon until sugar has all dissolved into the cream.
- Return caramel mixture to medium to medium-high heat and bring the mixture up to 244º F, or lower end of firm ball stage (if you drop about a 1/2 teaspoon of the mixture into a bowl of refrigerator cold water it should form a ball, that is not soft but still malleable.) Remove immediately from the heat when you get to your target temperature and stir in the cardamom powder, rose water, and lemon juice (I typically mix these together in a small bowl or measuring cup, and pour the lot in at once.) NOTE: Stir often, scraping the bottom of the pan. As you get close to your target temperature you may want to turn the heat down to low if you are using a gas stove, or off if you are using electric to slow things down. Your caramels can go from too soft to tooth breaking within a short time frame. You will also want to stir close to continuously as you get close to your target temp to prevent burning.
- Pour caramel mixture into prepared 9- by 13-inch pan. Allow to cool at room temperature until barely warm to the touch. Use parchment paper to remove from the pan, then cut caramel into 1-inch squares, or whatever size pieces you prefer. Wrap individually with waxed paper, and store in an airtight container.
- Note: Caramel making is a bit trial-and-error based on humidity and other factors. If your caramels come out too soft, modify the final temperature up 1-4 degrees. If they come out too hard, modify down. This recipe scales down by half to an 8-inch square pan if you want to make a smaller amount or feel like experimenting!
- This recipe was entered in the contest for Your Best Recipe with Cardamom