Jasmine Caramels

• 1 cup half & half
• 2 tbs Jasmine tea 
• 1/2 stick butter, cut into cubes
• 1 cup brown sugar

• ​1/2 cup light corn syrup
• 1 tsp vanilla extract
• dash of salt

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1. Heat the half & half until near boiling, then steep tea 2-3 minutes
2. Combine the butter and brown sugar on stove and melt while whisking
3. Once melted, add the corn syrup, salt, and jasmine-infused half & half
4. Whisk to combine, then bring to a simmer (and stop whisking) and cook until 244
5. Remove from heat, stir in the vanilla, and pour into buttered parchment paper on buttered pan
6. Once cooled, cut into small squares and wrap in wax paper.