Cherry Limeade Caramels: Made similar to apple cider caramels these cherry limeade caramels are made by boiling down limeade and using freeze dried cherries.
I fully admit that these came to mind because I was thinking about fall.
Yes, I’m ready for fall.
I’m ready for my PSL and my baking all things with apples.
But I know that others are not.
Apparently they like being sunburnt, have sweaty knees, and being covered in bug bites. 🙂
I don’t. 😛
But it is indeed summer no matter how I fight it.
And so while I was thinking about apple cider caramels I wondered if I could make a summer version.
Turns out I can. 😀
I almost made Strawberry Lemonade ones…and I still might.
But I had to use up some open limeade and so that is what won out.
This was definitely one of those recipes I did not know how they would turn out.
If you are thinking to yourself limeade in caramels?
You are not alone.
When I offered these to people they raised their eyebrows.
Until they had one and decided hey, these are awesome.
As far as caramel flavor, these are more caramel in texture, though there is a hint of caramel flavor.
The tart of the limeade as well as the freeze dried cherries really keep these in balance.
Which means you can eat way more of them because they are not super sweet. 🙂
Your jeans can thank me later.
Tips for making successful Caramels:
- Get a good thermometer. There are a lot of variety of thermometers out there for candy. I prefer a digital laser thermometer (link to the one I use is in the recipe) but you can use the old fashioned kind that hand on the side of the pot.
- When making candy, especially fudge but even caramels I like to use a superfine sugar. If you don’t want to spend the extra money (like me) for the special sugar just put it in the food processor and pulse a few times.
- Have all your ingredients out and measured before you start. Candy making is about timing and if you have to measure out as you go there is a good chance things won’t turn out.
- Be patient. This one is hard for people. I taught Jr. High for years so I have a lot of patience. Candy making takes time.
- Don’t stir. You will want to but don’t do it.
- Don’t scrape the bottom. Often in the caramelization process the bottom of the pan will get a little more brown than you want. So don’t scrape that into the pan. Just let what caramel comes out…come out.
- Don’t touch. You may be tempted to stick your finger in there to see how it taste. It tastes like burnt off finger if you stick your finger in there.
Want more recipes? Try these:
- 2 cups limeade
- 4 TBSP unsalted butter
- 3/4 cup granulated sugar
- 3 TBSP heavy cream
- pinch of salt
- 1/2 cup freeze dried cherries
- In a 2-quart saucepan, boil the limeade until it reduces to 1/4 cup.
- Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
- Once the limeade is reduced, lower the heat and add the butter, sugars, and heavy cream.
- Raise the heat and bring the mixture to 255Ft over medium-high heat. Use a candy thermometer to ensure the proper temperature.
- Immediately stir in the salt.
- Fold in the freeze dried cherries.
- Then, pour the mixture into the prepared loaf pan.
- Let the mixture chill for 1 hour in the fridge. Slice it with a knife into bite-sized pieces.
- Wrap in waxed paper.
THIS is what I use as a candy thermometer: