Cream Filled Strawberry Candy (Print Version)
# Ingredients:
→ Core Items
01 -
1 cup (200g) sugar
02 -
1/4 cup (60ml) light corn syrup
03 -
3 tablespoons (44ml) water
04 -
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
05 -
1/2 cup (113g) butter
→ Sprinkling On Top
06 -
1/2 teaspoon flaked sea salt, like Maldon
# Instructions:
01 -
Grab a 9×5-inch loaf pan and lightly coat it with oil. Place a parchment sheet inside, letting it hang over the sides by about an inch. Oil the paper as well and set it aside.
02 -
Slice the butter into small chunks and pop them into a bowl. Add the heavy cream, heat the mix in the microwave until bubbly and fully melted, then let it sit.
03 -
Pour water and corn syrup into a tiny saucepan. Carefully add sugar without letting it stick to the sides. Stir gently, just enough for it to blend into the liquid.
04 -
Crank the heat to medium and let the mixture bubble up. Put a lid on for one minute to release steam, which helps clean up sugar stuck on the pan sides.
05 -
Take off the lid and attach your candy thermometer. Heat until the sugar gets to 320°F (160°C) and a light amber hue forms. Slowly add about a sixth of your melted butter-cream mixture. Stir carefully each time before adding the rest in small portions.
06 -
When you add the cream and butter, the mixture cools off. Keep cooking until the thermometer reads 240°F (115°C), which usually takes another 5 to 10 minutes.
07 -
Gently tip the caramel into the pan you prepped earlier. After 20 minutes, sprinkle on the sea salt. Let it fully cool, which takes around 3 ½ hours.
08 -
Take the caramel out of the pan. If it's still sticky, chill it in the fridge for 30 to 45 minutes. Use a sharp knife to cut the caramels into your favorite shapes. Rectangle pieces about 1 inch by 1/2 inch are a good option. Wrap each one up in wax paper or plastic.
# Notes:
01 -
A candy thermometer is key to getting the exact texture you want.
02 -
For softer treats, add 2-4 extra tablespoons of cream. If you like firmer candies, heat it to 245°F (118°C).