Soft Salted Caramels (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup (200g) sugar
02 -
1/4 cup (60ml) light corn syrup
03 -
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
04 -
1/2 teaspoon flaked sea salt, like Maldon
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1/2 cup (113g) butter
06 -
3 tablespoons (44ml) water
# Instructions:
01 -
Take a 9×5-inch loaf pan and lightly grease it. Cut parchment paper so it fits inside, leaving at least an inch hanging over the pan's edges. Grease the paper too, pop it in the pan, and set it aside for later.
02 -
Slice the butter into 8 chunks and put them in a microwave-safe bowl. Pour the heavy cream over it. Heat in the microwave for 1-2 minutes until the butter's completely melted and the mixture is hot. Put it aside.
03 -
Pour water and corn syrup into a small saucepan. Carefully add the sugar without splashing it up the sides. Gently stir enough to wet the sugar with the liquids. Don't mix too much!
04 -
Turn the heat to medium and let the mix come to a boil. Cover the pan for a quick minute to build steam. Remove the lid and attach your candy thermometer. Cook for 5-10 minutes, until it hits 320°F (160°C) and turns light amber.
05 -
Carefully pour about a sixth of the hot cream-and-butter mix into the sugar while stirring. Keep adding the rest bit by bit, stirring in between each pour so it blends together nicely.
06 -
Keep cooking until the caramel thickens and the thermometer reads 240°F (115°C). This should take around 5-10 minutes.
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Pour the caramel into the pan you prepped earlier. Let it sit for 20 minutes, then add a sprinkle of salt on top. Let it cool completely, which takes about 3 ½ hours.
08 -
Once cooled, take the caramel out of the pan. If it's still too soft, cool it in the fridge for 30-45 minutes. Cut into small rectangles (about 1 inch by 1/2 inch) and wrap each piece in plastic or wax paper.
# Notes:
01 -
Swap out corn syrup for honey or golden syrup if you like.
02 -
Want softer caramels? Add 2-4 extra tablespoons of cream.
03 -
Firm caramels? Cook it up to 245°F instead of 240°F.
04 -
Doubling this might not work well, so stick to the recipe size.
05 -
Store in the fridge for 2 weeks or freeze for up to a month.