Recipe: Earl Grey Cream Caramels

This recipe was created in collaboration with Chef Cynthia at Maison Maitland.

A buttery, melt-in-your-mouth treat infused with our beloved Earl Grey Cream. Perfect for gifting, sharing, or secretly keeping all to yourself.

Ingredients

• 500 ml heavy cream (35%)
• 3 tbsp Earl Grey Cream loose leaf tea
• 1 ½ cups white sugar
• 1 ½ cups packed dark brown sugar
  
• 1 cup corn syrup
  
• 1 cup salted butter, cubed
• Sea salt to finish (optional)

Instructions

1. Warm the heavy cream in a medium saucepan to a low simmer and steep 3 tablespoons of loose-leaf Earl Grey Cream tea for 15 minutes. Strain and press the tea leaves well to capture every last drop of flavourful cream.

2. Line a 13 × 9 inch pan with parchment paper.

3. In a heavy-bottomed pot, add both sugars, the Earl Grey infused cream, corn syrup, and butter.

4. Using medium heat, stir until everything melts into a smooth mixture.

5. Continue cooking, stirring gently and often, until the mixture reaches 245°F on a candy thermometer. This can take up to an hour, depending on your stove. You can also drop a little bit into cold water. If it forms a firm ball, you’re good to go.

6. Remove from heat and carefully pour the caramel into your prepared pan. Tap the pan a few times to release air bubbles.

7. Finish with a sprinkle of coarse sea salt if desired. Let sit at room temperature for 3 to 4 hours until firm.

8. Cut waxed or parchment paper into about 90 small squares. Slice the caramel into long strips (about ½ inch), then cut each strip into pieces about 2 inches long. 

9. Wrap each piece tightly with waxed or parchment paper. Store in an airtight container at room temperature for up to 1 month, or freeze for up to 6 months.

Happy caramel making!

Discover our Earl Grey Cream →