Side Pannel
Chewy Salted Caramels
Ingredients List
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 3 tablespoons water
- 1/4 cup light corn syrup
- 1 cup sugar
- 1/2 teaspoon coarse sea salt
Directions
1. Combine the butter and heavy cream in a bowl and heat in a microwave until butter is completely melted. Set aside.
2. In a small saucepan, combine the water and corn syrup. Slowly and gently add the sugar, being careful not to splatter it one the sides of the pan. Using a fork, stir the sugar mixture until sugar is incorporated (being careful again not to splatter any of the mixture up the sides of the pan). Heat over medium-high until the mixture comes to a boil. Once boiling, place the lid over the pot for 1 minute to accumulate steam that will melt any potential sugar crystals. Attach the candy thermometer to the side of the pan and don't stir the mixture (only use the candy thermometer to stir if you feel the need to). Continue cooking the mixture until it reaches 320 degrees F, about 8 minutes. Once the temperature reaches 320 degrees, you will notice that the mixture turns to a golden color. This is a good sign!
2. Slowly add a quarter of the butter and cream mixture to the pan. The liquid will start to bubble up, but don't worry, it will go back down within seconds. Stir with the candy thermometer. Continue adding the butter and cream mixture in quarters until all of it is fully incorporated.
3. Bring the temperature back to 240 degrees F (for chewy caramels - 245 for slightly firmer caramels). As soon as the caramels reach the desired temperature, pour the mixture into the prepared loaf pan and let cool for 15 minutes. Sprinkle the caramels evenly with sea salt or according to taste. Transfer the caramels to the fridge and let cool for 3-4 hours or until completely firm.
4. Remove the caramels from the loaf pan by holding on to the edges of the parchment paper and place onto a cutting board. Using a sharp knife, cut the caramel rectangle lengthwise into 5 or 6 strips. Cut each strip into 6 caramel squares and place into a wax paper lined container or wrap in individual candy wrappers. Enjoy!
2. In a small saucepan, combine the water and corn syrup. Slowly and gently add the sugar, being careful not to splatter it one the sides of the pan. Using a fork, stir the sugar mixture until sugar is incorporated (being careful again not to splatter any of the mixture up the sides of the pan). Heat over medium-high until the mixture comes to a boil. Once boiling, place the lid over the pot for 1 minute to accumulate steam that will melt any potential sugar crystals. Attach the candy thermometer to the side of the pan and don't stir the mixture (only use the candy thermometer to stir if you feel the need to). Continue cooking the mixture until it reaches 320 degrees F, about 8 minutes. Once the temperature reaches 320 degrees, you will notice that the mixture turns to a golden color. This is a good sign!
2. Slowly add a quarter of the butter and cream mixture to the pan. The liquid will start to bubble up, but don't worry, it will go back down within seconds. Stir with the candy thermometer. Continue adding the butter and cream mixture in quarters until all of it is fully incorporated.
3. Bring the temperature back to 240 degrees F (for chewy caramels - 245 for slightly firmer caramels). As soon as the caramels reach the desired temperature, pour the mixture into the prepared loaf pan and let cool for 15 minutes. Sprinkle the caramels evenly with sea salt or according to taste. Transfer the caramels to the fridge and let cool for 3-4 hours or until completely firm.
4. Remove the caramels from the loaf pan by holding on to the edges of the parchment paper and place onto a cutting board. Using a sharp knife, cut the caramel rectangle lengthwise into 5 or 6 strips. Cut each strip into 6 caramel squares and place into a wax paper lined container or wrap in individual candy wrappers. Enjoy!
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