Soft Salty Candy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon flaky salt, like Maldon
02 -
1 cup (200g) sugar
03 -
1/4 cup (60ml) light corn syrup
04 -
3 tablespoons (44ml) water
05 -
1/2 cup (120ml) heavy cream or whipping cream with 36–40% fat
06 -
1/2 cup (113g) butter
# Instructions:
01 -
Oil a 9x5-inch loaf pan lightly. Cut a parchment piece to fit, leaving at least one inch hanging out on the sides. Oil that too, put it in the pan, and set to the side.
02 -
Cut the butter into chunks and toss it in a microwave-safe bowl with the cream. Heat it for about 1–2 minutes until the butter melts and everything's nice and warm. Put it aside.
03 -
Add water and corn syrup to a small pot. Slowly pour the sugar in without splashing it up the sides. Gently stir, just enough to get everything wet.
04 -
Bring the sugar mix to a boil over medium heat. Put a lid on for a minute to create steam. Then take it off, pop a candy thermometer in, and cook until it gets to 320°F (160°C) and turns light amber—should take 5–10 minutes.
05 -
Very carefully pour about a sixth of the warm cream and butter into the hot sugar. Stir it in well before adding the rest little by little, stirring each time.
06 -
Keep cooking until the caramel hits 240°F (115°C). This step should take 5–10 minutes.
07 -
Pour the caramel into your prepared pan. Let it cool for 20 minutes, then sprinkle the salt on top. Let the whole thing cool completely for about 3 ½ hours.
08 -
Take the caramel out of the pan. If it's too soft, pop it in the fridge for 30–45 minutes. Slice it into 1-inch by 1/2-inch chunks. Wrap each piece in waxed or plastic paper.
# Notes:
01 -
Swap corn syrup with honey or golden syrup if you'd like.
02 -
Want softer caramels? Toss in 2–4 more tablespoons of cream.
03 -
Cook it to 245°F instead of 240°F for firmer caramels.
04 -
Don't try doubling this—stick to one batch at a time.
05 -
Store in the fridge for up to two weeks or freeze for a month max.