Recipe courtesy of Santosh Tiptur

Gooey Green Tea Swamp Caramel

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 30 min
  • Yield: Twenty four 2.5-inch rounds
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1 cup sugar

10 ounces cream

6 1/2 ounces glucose

1/3 cup butter

2 teaspoons Maldon sea salt

1 teaspoon green tea

Dash vanilla extract

Breton Shortbread, recipe follows

Breton Shortbread:

1/2 cup all purpose flour

1 teaspoon baking powder

Pinch salt

2 egg yolks

1/3 cup sugar

1/2 teaspoon vanilla extract

1/3 cup butter, room temperature


Special equipment:
candy thermometer, caramel molds, silicone baking mat
  1. Put the sugar in a pan. Cook over medium heat until the sugar turns caramel in color, then remove from the heat. Deglaze with the cream. Add the butter, salt, tea and vanilla extract. Cook until the thermometer reads 240 degrees F. Pour into desired mold, and cool. Serve the caramels with the Breton Shortbread.

Breton Shortbread:

  1. Preheat the oven to 350 degrees F.
  2. Sift the flour with the baking powder and salt. Using a whisk, beat the egg yolks and vanilla extract, adding the sugar in three stages until the mixture is thick and pale. Incorporate the butter. Add the sifted flour mixture and mix until combined. Roll out the dough 1/4-inch thick in between two acetate sheets or parchment paper. Cut out and place on silicone mats. Chill for 30 minutes. Bake until golden, 15 minutes.
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