Cardamom Caramel Candy
Servings: 64 -128 caramels (depends on size)
These buttery, soft and chewy caramels, infused with hint of cardamom, are so delightfully addicting!! Step-by-step photos and lots of tips included.
- 4 tablespoons 55gr unsalted butter, plus more for the pan
- 1 cup 200gr sugar
- 1 ½ cup 360ml heavy whipping cream
- ½ cup 120ml light corn syrup
- ½ teaspoon freshly ground cardamom*
- ¼ teaspoon kosher salt
Line 8-inch (20cm) square baking pan with an aluminum foil and generously butter the bottom and sides.
In a large heavy saucepan, combine all the ingredients and cook over medium heat until boiling, stirring occasionally. Continue to boil the mixture, uncovered, stirring occasionally, until the mixture reaches 250°F (120°C) on candy thermometer, for 15-20 minutes.
Pour the mixture into the prepared pan and spread evenly. Cool completely, about 2 hours.
Cut the cooled caramel into small pieces and wrap in wax paper. Store the candies in airtight container.
*Because ground cardamom loses its flavor pretty fast, I recommend buying whole pods. I like to lightly toast the whole pods in a skillet, and then remove the seeds from the pods and grind them in a small mortar and pestle. You can use coffee/spice grinder too, but I like to grind only small amount at a time, so electric grinder is too big for this job.
For step-by-step photos and additional notes, read the post above.