I make caramels for Christmas every year. They started as a random addition to the dessert table but they’ve evolved into a tradition that has me hand-wrapping hundreds of little caramel squares late on Christmas Eve-Eve. I bring them to parties and give them out to friends and family in mason jars or tins decorated with poinsettias or snowflake patterns. I usually make them with vanilla and sea salt, but in preparation for this year’s batch, I experimented with a few new flavors.
Masala chai was my most successful experiment. The warm flavors of black tea, cardamom, star anise, and cinnamon mixed well with sugar and cream. Think chai latte meets chewy caramel.
To flavor the caramel, I simmered loose chai in cream and let it steep. Continue Reading →