Tea-Infused Soft Caramels
These Tea-Infused Soft Caramels are smooth, chewy and incredibly addictive. They’re also easy to make and a fun addition to any holiday treat bag!
After making quite a few batches of Soft Espresso Caramels, I’ve started experimenting with tea infused candies! And while this recipe will work with anything from rooibos to Thai tea, my absolute favorite flavor has been earl grey. The black tea balances the sweetness of the caramel while the bergamot brightens the flavor.
Step by step instructions
The process for making these soft caramels is pretty standard, we’ll just be using tea-infused heavy cream instead of regular.
- Infuse the heavy cream with tea. Bring the cream to a boil, add loose leaf tea and cover. Steep for about 12-15 minutes and strain.
- Cook the caramel. Combine tea-infused cream, sugar, and corn syrup in a heavy pot. Cook over medium heat, stirring, until the mixture reaches 240°F (116°C) on a candy thermometer (about 15–20 minutes).
- Finish and pour. Remove from heat, stir in butter, vanilla, and salt, then pour into the prepared pan.
- Cool and wrap. Let the caramel set for at least 4 hours. Cut into pieces and wrap in wax paper or cellophane.
Storage
Once the caramels have cooled, you can cut and individually wrap them using cellophane or wax wrappers.
Store the wrapped caramels in an airtight container in a cool, dry place. They will keep for several weeks.
Expert tips
- Adjust the steep time of the tea. The steeping time will depend on the type of tea you use, as well as its strength and quality. About 15 minutes is perfect for a high quality earl grey tea. If you decide to try a different type of tea, just make sure to adjust the steeping time as necessary. Herbal teas can steep a bit longer, but you’ll need to check on green teas a bit sooner as they can easily become bitter.
- Adjust the heat as necessary. I recommend cooking your caramel over medium heat. For more control over your caramel and to ensure your mixture doesn’t burn, you can reduce the heat to low or medium-low once the caramel begins to take on color. This will make the process a bit longer, but it can be worth it to make sure your caramel comes out perfectly!
- Have a candy thermometer handy. Temperature is incredibly important for candy making. By far the easiest and most foolproof way to test that your caramel has reached the correct stage is to use a candy thermometer. If you’re someone who makes caramels often and can generally determine its readiness by color and texture, I would actually still recommend using a thermometer for this specific recipe. The tea will alter the color of the cream a bit, which makes going off color a bit more difficult.
Tea-Infused Soft Caramels Recipe
- Total Time: 50 minutes
- Yield: 54 caramels
Description
These tea-infused soft caramels are are a flavorful treat perfect for holiday treat boxes!
Ingredients
Tea-Infused Heavy Cream
- 1.5 cups (360 ml) heavy whipping cream
- 3 tablespoons (12 grams) loose leaf tea* (I prefer earl grey)
Soft Caramels
- vegetable oil for greasing
- 1.5 cups (360 ml) tea-infused heavy cream
- 2 cups (400 grams) granulated sugar
- 1 cup (240 ml) light corn syrup
- 5 tablespoons (70 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
Tea-Infused Heavy Cream
- Heat the heavy cream in a small saucepan over medium heat until it just begins to boil. If using tea bags, remove the tea from the bags. Stir in the tea and immediately remove from heat and cover.
- Let infuse for 15 minutes or until the tea flavor is strong.
- Strain using a fine mesh sieve or cheesecloth. Return the heavy cream to its original volume by adding additional heavy cream until you have exactly 1.5 c (360 ml).
Soft Caramels
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Line a 9×9 inch (23×23 cm) baking pan with lightly greased parchment paper. Make sure to leave a slight overhang.
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Cut the butter into small pieces and measure out the vanilla extract and salt. Set aside.
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Combine the tea-infused heavy cream, sugar and corn syrup in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the mixture reaches 240°F (116°C) on a candy thermometer (about 15-20 minutes). The mixture will bubble as the moisture evaporates.
-
Remove from heat and stir in the butter, vanilla extract and salt. Continue stirring until the butter has melted and immediately pour the mixture into the prepared baking pan.
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Allow to cool completely (at least 4 hours) and then cut into small pieces. Wrap in cellophane wrappers or wax paper.
Notes
Tea bags: If using tea bags, I would suggest using three tea bags per recipe and removing the tea from the bags. Because the contents of tea bags are smaller than leaves, you may need to use cheesecloth (as opposed to a fine mesh sieve) to strain out all of the particles.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Global
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