These homemade Rose Ginger Caramels are delicious and may even help ease nausea.
• 3/4 cup heavy cream
• 3/4 cup dried rose petals
• 1 cup sugar
• 1/4 cup honey
• 3 tablespoons butter
• 3 tablespoons candied ginger, chopped fine
• 1 teaspoon sea salt
1. Heat heavy cream in a small saucepan until lightly boiling. Add rose petals, cover and let steep for 15 minutes. Strain.
2. In a medium pot, combine sugar and honey. Heat over medium-high, stirring constantly, until the mixture boils and turns amber.
3. Lower heat and quickly whisk in butter and cream—be careful because the cream will bubble and release hot steam above the pot.
4. Cook the caramel to 248 to 250 degrees. Add ginger and salt 30 seconds before pouring into a loaf pan lined with wax paper.
5. Cool until firm, about 3 hours. Invert the caramel square onto a clean sheet of wax paper or a silicone working mat. Carefully remove wax paper from pan and cut caramel into sticks measuring 1/2 inch by 1 1/2 inches.
6. From a large sheet of wax paper, cut squares approximately 2 1/2 inches on each side. To wrap, place a caramel stick centered on one side of the square paper. Roll to form a tube and twist to close on each end.
7. Store caramels in an airtight container for best results. Rose Ginger Caramels will keep for 2 weeks.
Sarah Goldschmidt whips up herbal candies for lucky family and friends. She is looking forward to her first curated exhibit and the launch of an artisanal marketplace called Aeolus Studio.
Click here for the main article, Sweet Botanicals: Homemade Herbal Candy.