Cinnamon Roll Caramels

Buttery sweet cinnamon flavor – it’s like a breakfast pastry in a candy!

SUPPLIES

An 8×8 baking pan

Some parchment paper

A large saucepan

A thermometer

A piping bag

INGREDIENTS

2 cups of sugar

2 cups of heavy cream

6 tbsp of butter

1 cups of light corn syrup

1 tbsp of Buttery Sweet Dough Bakery Emulsion

1/2 tbsp of cinnamon

3/4 cup of white chocolate

DIRECTIONS

Line and grease an 8×8 pan.

In a saucepan over medium-high heat, add the sugar, cream, butter, and corn syrup.

Bring it to a boil, stirring constantly.

Insert a candy thermometer and continue to cook and stir until the thermometer reads 248F.

Remove it from the heat and add the bakery emulsion and cinnamon.

Pour the mixture into the prepared pan and let it cool to room temperature.

Remove it from the pan and cut it into squares.

Temper the white chocolate, pour it into a piping bag, and pipe it onto the caramels.

Leave the white chocolate to set.