Kumquat Caramels




As Christmas gifts for near and far-away friends, I made a batch of citrusey caramels to be dropped off on front porches and mailed across the country. I had gotten kumquats from a client of mine many months ago, and the remainder that I didn’t use fresh I dehydrated and stuck in the freezer for such occasions. The blast of tartness goes well with the super sweet caramel.


Vegetable oil (for baking sheet)
2 c heavy cream
2 c sugar
6 T butter
2 T orange peel, finely chopped
1 c light corn syrup
1/2 t vanilla extract
1/2 t salt
1 c dehydrated kumquats (or dehydrated orange pieces)


First, line a 9-13 in. baking sheet with parchment paper. Lightly brush the paper with oil so the caramel doesn’t stick to it. Next, in a large baking pan, bring the cream, sugar, butter, and corn syrup to a boil, stirring until the sugar dissolves. Reduce heat to medium-high, and stir occasionally until the caramel reaches 248 degrees (this takes about 15 minutes).

Immediately remove the caramel from heat, and stir in the rest of the ingredients. Pour the caramel onto the lined baking sheet, and let cool for 20 minutes. When the caramel is still warm, but not liquid, put a kumquat slice ever 1/2 inch in the caramel. Let stand at room temperature for half a day. Cut into small squares, and wrap each piece in waxed paper.


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