Peppermint Caramels Recipe
Chewy, buttery caramels kissed with cool peppermint and a festive candy crunch. Perfect for gifting and holiday trays.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup granulated sugar
- 0.75 cup light corn syrup
- 0.25 cup water
- 10 tbsp unsalted butter cut into pieces
- 1 cup heavy cream warmed
- 14 oz sweetened condensed milk one can
- 0.5 tsp fine sea salt
- 1.25 tsp peppermint extract
- 1 tsp vanilla extract
- 0.5 cup crushed peppermint candies for topping
- 4 oz white chocolate, chopped optional, for drizzle
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang. Lightly butter the paper. Crush candies and set aside.
- Warm the cream and condensed milk in a small saucepan over low heat. Keep just steaming, not boiling.
- Stir sugar, corn syrup, and water in a heavy pot. Cook over medium heat until clear and bubbling.
- Brush pan sides with water to dissolve crystals. Add butter and stir until melted.
- Clip on a candy thermometer. Slowly stream in the warm cream mixture, stirring constantly.
- Cook, stirring often, until the caramel reaches 244–246°F. Remove from heat.
- Stir in salt, vanilla, and peppermint extract. Work quickly.
- Pour into the prepared pan. Tap to level. Sprinkle crushed peppermint and gently press to adhere.
- Melt white chocolate and drizzle over the top, if using. Cool completely, 3–4 hours. Cut and wrap.
Notes
Variation: Dip set caramels in melted dark chocolate and finish with a pinch of flaky sea salt. Storage: Wrap each piece in wax paper and keep in an airtight tin at cool room temperature for up to 2 weeks, or freeze up to 2 months.
This recipe is an original creation inspired by classic Peppermint Caramels Recipe flavors. All ingredient ratios and instructions are independently developed.