Recipe: Salted Caramel Candies

 I love caramel. And it's surprisingly simple to make. But this one is not sauce. I wanted something that sets and you can pick up. 

This recipe appeared originally on Read the original blog post here:

Salted Caramel Candies:
1/2 cup (125g) butter
1/2 cup (110mL) cream
3 tbsp water
1/4 cup (60mL) corn syrup or rice syrup or glucose
1 cup (200g) sugar
1/2 tsp coarse salt

Combine butter and cream. Heat in microwave or over a double boiler until butter melts completely. Set aside. 

Add sugar, water and corn syrup in a small saucepan. You will also need a candy thermometer. 

Heat sugar over high heat until syrup comes to a boil. 

Cover with a lid for a moment or two to encourage the sugar crystals to melt. Do not stir after this point. Use a candy thermometer to measure the temperature until syrup reaches 160°C (320°F) or just past hard crack stage. Syrup should also be just turning yellow. 

Slowly add the cream and butter mixture and stir until the boiling slows slightly. Continue to add the cream and butter until all combined. 

Allow to boil until the mixture comes to about 115°C (240°F). Stir constantly to keep the mixture from burning. 

Once caramel comes to temperature, remove from heat and immediately pour into a thoroughly buttered form. This form should be fairly small. Mine is ... 

Sprinkle coarse salt on top of the caramel.

Allow to set up overnight at room temperature. Cut into pieces with a knife.

These caramels are soft and chewy and hold their shape fairly well.
Warning, though, over time the caramels will slowly fall into the surface they are lying on.
The process will take hours or days, though. So, if you eat them quickly, or wrap them individually, they should continue to stay in their lovely shape.

 Watch us make these soft caramels on our YouTube channel here:
Schaut zu wie wir diese weiche Karamells auf unserem YouTube Kanal machen hier:


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