Luscious Orange Cardamom Caramels

Who doesn’t love caramel? I love it any way I can get it. From chocolates oozing with a yummy caramel filling to a drizzle of caramel on my ice cream or even some scrumptious caramel corn, that sweet rich flavor has me hooked. Of course, given my love for caramel, it’s probably not surprising that making caramels is one of my favorite holiday traditions. They make a beautiful and delicious gift for friends, neighbors and teachers.

I make oodles of Fleur de sel Caramels every Christmas, but I’ve recently started adding these creamy Orange Cardamom Caramels in my gift baskets. They have a wonderful flavor and have become one of the treats friends and family look forward to receiving.

Print Recipe

Silky Smooth Orange Cardamom Caramels

These luscious caramels have a wonderful flavor twist. The cardamom brings a citrusy, floral touch that combines perfectly with the orange extract, and the creamy smooth texture gives them a melt-in-your-mouth lusciousness that you're going to love!

Servings

Ingredients

• 2 cups white sugar
• 1 cup packed brown sugar
• 2 cups heavy whipping cream
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 cup butter
• 1/2 tsp ground cardamom
• 1 tsp orange extract

Servings Ingredients 2 cups white sugar 1 cup packed brown sugar 2 cups heavy whipping cream 1 cup corn syrup 1 cup evaporated milk 1 cup butter 1/2 tsp ground cardamom 1 tsp orange extract

Instructions

1. In a medium size pan, combine the white sugar, brown sugar, heavy cream, corn syrup, evaporated milk, butter, and cardamom. Cook, stirring frequently, over medium heat, until the mixture reaches 250° F on a candy thermometer. Remove pan from heat.
2. Stir in the orange extract. Pour the mixture into the prepared pan and let the caramel cool completely. When cooled, cut into small squares. Wrap individual pieces of caramel in a 3" square of wax paper, twisting the ends.

Recipe Notes

When making caramel it's important to bring the mixture to the right temperature. If you cook it too long, your caramels will be hard; not long enough, and they will be too soft. It's a good idea to always test your candy thermometer before each use by bringing a pot of water to a boil; the thermometer should read 212°. If it doesn't, you'll be able to adjust your recipe temperature up or down, based on your test, in order to get the perfect results.