Brown Sugar Jasmine Tea Caramels Recipe! #tipit

Ingredients 1 cup half & half 2 Tbsp loose Jasmine tea (highest quality you can find) ¼ cup butter, cut into cubes 1 cup brown sugar ½ cup light corn syrup 1 tsp vanilla extract dash of salt

Directions Butter an 8x8 inch pan, line with buttered parchment paper, and set aside. Heat the half & half until near boiling, then submerge the tea and let steep for 2-3 minutes. Remove the tea, and set the half & half aside. Combine the butter and brown sugar in a large, heavy saucepan. Melt while whisking. Once melted, add the corn syrup, salt, and jasmine-infused half & half. Whisk to combine, then bring to a simmer (and stop whisking) and cook until a candy thermometer reads 244 F. Remove from heat, stir in the vanilla extract, and pour into the prepared pan.

Once cooled, cut into small squares and wrap in wax paper.