Fenugreek 'Maple' Caramels

Updated at: Thu, 17 Aug 2023 03:34:12 GMT

Step 1

Line an 8X8 glass dish (such as a brownie pan) with parchment, making sure the parchment comes up and over the sides. Spray the parchment with vegetable oil and set aside.

Step 2

Place the butter, cream, salt and ground fenugreek seeds in a small saucepan and heat over medium heat until the butter has melted. Turn off heat.

Step 3

In a separate large pot (must be at least 4 QT), place the sugar, corn syrup and water and stir to combine. With a wet pastry brush, brush down the insides of the pot so there's no sugar stuck to the pan (this will burn and ruin your caramels.) Clip the candy thermometer to the inside of the pot so it's touching the sugar mixture. Do not stir the mixture from now on. *Make sure you use a big enough pot because the sugar mixture triples in size as it caramelizes and the bubbles of sugar goo are very dangerous!*

Step 4

Over medium heat, allow the sugar syrup to come to a boil. DO NOT STIR! The syrup boils at around 250°, but keep heating until its reached a temperature of 300° (don't let the temp exceed 325°.)

Step 5

Turn off the heat and grab your whisk. Slowly add the butter/cream mixture, whisking it into the sugar syrup until all the cream mixture is added.

Step 6

Turn on the heat again to medium-high and bring the caramel back to 250° but again do not stir. You will see the caramel become a darker, medium-brown color. Once it's reached temperature, turn off heat and carefully pour into your prepared pan. *Do not scrape the pan or touch any of the caramel!*

Step 7

Sprinkle on the crushed dried fenugreek herb overtop the hot caramel. Let cool for several hours, or overnight, then flip out and cut into small pieces. Wrap in squares of wax paper and enjoy eating all the scraps!

Step 8

Makes about 50 caramels

Step 9

Adapted from The Kitchn blog's recipe for 'soft chewy caramel candies.'

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