ISO Candy Recipe: Mint-flavored Caramels
I have had these in the UK, but never found them in the US, and am ready to try my hand at making them myself. The store-bought ones were butter and cream-based caramel, and came individually-wrapped in a tube, similar to 'Lifesavers'. The texture was chewy and hard, but not brittle.
Any ideas for replicating? Should I just use a caramel recipe I like and add a few drops of peppermint oil? If so, any suggestions? TIA
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"Should I just use a caramel recipe I like and add a few drops of peppermint oil"
Exactly what I would do if I was to make these. I don't seem to remember them from my time in the UK, where I ate quite a lot of candy. What's the brand name?
Chewy and hard caramel is cooked to 245*-250* soft ball stage, and since these caramels are hard, I'd take the temp to 250*.