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Earl Grey Tea Caramel Candy

Earl Grey Tea Caramel Candy

Can you believe it’s March already?   Time is slipping by SO fast and today I find myself still lingering in the days of Fall.  Which might explain my serious craving for Tea.  Let me be more specific…Earl Grey Tea Caramel Candy is what’s on my brain today…and hopefully, my tummy soon!

Everyone is gearing up for Spring and here all I want is to indulge in a crazy good fall treat.  I want to go back in time to a couple months ago and entertain myself with the scents and flavors of the Fall Season for just one day.  Join me.  Let’s be reckless together!!!

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I love, love, love Fall.  Everything about it makes me smile and gets me feeling all warm and fuzzy inside.  And that sweeties, is an AWESOME feeling!  Truth be told, I was never much of a warm/hot tea enthusiast…like ever.  Strange considering I love fall, I know, but it just never was my cup of tea 😉

A couple of years ago, drinking tea became the “in” thing to do.  Every turn of the corner had people sipping Chai Lattes, London Fogs and the likes.  Tea was trending.  That’s when it hit me!!  I began infusing cakes with tea to make something deliciously unique for family, friends and customers willing to be brave and think outside the box – cake wise.  Click here for an example of a cake I made with tea infused flavoring.

Today though, I went with candy.  This infused Earl Grey Tea Caramel Candy took me a couple of tries to get the right potency.  The first try was pleasant but hardly noticeable so I had to punch up the intensity on round two.  That was key because there’s no way any serious Tea lover was going approve of a “kinda” infused flavor.

When prepping the tea, I used these Earl Grey Tea Bags  for the water and then cut a couple bags open and used the loose leaves when preparing to steep the cream.

Earl Grey Tea

Sur La Table

When steeping the tea, I decided to push the limits against the advice of the tea drinkers that reside here. I let it work it’s magic and boy did it pay off!  There’s no possible way to get confused on what this Caramel is all about…it shouts it from the rooftops:  “I’m Earl Grey Tea Caramel Candy, people!  And you’re going to LOVE me!!” At least that’s what it sounded like in my head 😉

Caramel Candy

This recipe yielded quite a few little bits of heaven!!  The extras I made did not last and if you’re into giving homemade gifts, these would be a perfect choice.  Take my advice, make extra. You won’t regret it!

Here’s a little short video of the candy wrapping process using waxed paper.

Earl Grey Caramel Candy

Earl Grey Caramel Candy
Yum
Print Recipe
Caramel candies infused with Earl Grey Tea are soft and chewy, definitely addictive and full of flavor. Perfect for the Earl Grey Tea enthusiast!
Servings
50 pieces
Servings
50 pieces
Earl Grey Caramel Candy
Yum
Print Recipe
Caramel candies infused with Earl Grey Tea are soft and chewy, definitely addictive and full of flavor. Perfect for the Earl Grey Tea enthusiast!
Servings
50 pieces
Servings
50 pieces
Ingredients
Make Tea
Cream Prep
Boiling Sugar
Instructions
Prep Work:
  1. Prepare an 8 x 8 baking dish with parchment paper. Tear a large enough piece of parchment paper to fit your baking pan. For the corner areas, I make a diagonal cut then fold as in the picture. Or, you can trim parchment paper to the length of the pan for both sides so that it lines the bottom but hangs over the shorter edges. Spray parchment lightly with non-stick. Set aside.
    Making Marshmallows
Making Tea:
  1. Bring water and tea bags to a boil. Once boiling, remove from heat and let tea bags steep for 45 minutes. Remove tea bags when time is up. Measure tea and adjust as necessary. If under 1/2 cup, add a little water to make up difference. If over, then remove excess. Set aside.
Making Cream:
  1. In a small saucepan, combine butter, salt, loose tea and cream. Heat until it just begins to simmer. Remove from heat. Set aside and allow to steep for 45 minutes. When time is up, use a small fine mesh strainer to remove loose tea. I do this two times to make sure I've removed all the tea leaves/seeds. Discard loose tea and set aside liquid cream.
Boiling Sugar:
  1. In a medium saucepan, combine corn syrup, granulated sugar and tea water. Stir well and fit a candy thermometer to the pan. Over medium high heat, bring this to a boil. DO NOT STIR, just gently swirl pan. Continue to boil until temperature reaches 230-235 degrees (F), swirling pan occasionally. When temperature is reached, move away from heat and very carefully pour in tea cream mixture. It will bubble up quite a bit but it will eventually calm down after a few seconds. Stir gently and return to heat. Bring back to a boil and swirl pan occasionally. Again, DO NOT STIR. Keep an eye on this and let it reach a temperature of 243 degrees (F). Remove candy thermometer and quickly pour into prepared pan. Do NOT scrape bottom of pan. Do NOT stir caramel once it's been poured into the pan. Let it sit and rest for a minimum of 4 hours or overnight.
Cutting & Wrapping:
  1. Pull caramel out of the pan with the parchment paper attached and place on cutting board. Pull back edges of parchment paper. Cut into squares or rectangles of your desired size. Cut waxed paper squares that measure about 3x4 inches, approximately. The size you cut the waxed paper varies according to the size you cut the caramel but it should be big enough to wrap around the candy and have a little excess on the sides that you will twist.
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7 thoughts on “Earl Grey Tea Caramel Candy

    1. Thank you! That’s a great idea!! I made these specially for a friends 1st year anniversary. They are big Earl Grey tea lovers ?

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