This spiced caramels recipe is sinfully easy to make but really impressive when finished. The garam masala and vanilla bean add depth of flavor, and of course, the salty-sweet combo is delicious. Homemade confections are so much fun when you’re entertaining.–Aliya LeeKong
LC OGM Note
OGM. No, we don’t mean OMG. We mean OGM. As in, “Oh, garam masala.” Because that’s what’s responsible for the sweetly earthy loveliness in these moan-inducing spiced caramels. It’s one of those things where once you tasted it, you’re overwhelmed. If you’ll excuse us, we have sticky fingers, so we’re going to stop gushing (and awkwardly typing) and go back to indulging.
- Quick Glance
- 30 M
- 3 H
- Makes 70 to 80 1/2-inch caramels
Special Equipment: candy thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
Oh. My. Goodness. I made this spiced caramels recipe thinking they'd make a lovely gift for friends and family at the holidays, but there weren't enough—we couldn't stop eating them! These are perfectly spiced, sweetened, and salted—the balance of flavors is perfection. I don't know that a 9-by-5-inch pan is really the best vessel for these. I found better cooling times and cuts in a 9-by-13-inch pan, but I think it really depends on how you plan to store them. We did long rectangular cuts and rolled them in candy foil, which we then stuck inside an airtight jar. The rolling took a long time, but it wasn't difficult. These caramels were easy to make, easy to roll, and will be a staple in our household once we get past our current sugar rush!