Soft Chewy Salted Caramels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup (113g) butter
02 -
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
03 -
3 tablespoons (44ml) water
04 -
1/4 cup (60ml) light corn syrup
05 -
1 cup (200g) sugar
→ Finishing Touch
06 -
1/2 teaspoon flaked sea salt, like Maldon
# Instructions:
01 -
Lightly oil a 9×5-inch loaf pan. Cut parchment paper to fit inside with overhang, oil it, and place in the pan.
02 -
Cut butter into pieces, add to a microwave-safe bowl with heavy cream. Microwave until melted and hot; set aside.
03 -
Combine water and corn syrup in a saucepan. Add sugar, stir gently, and heat until boiling. Cover with a lid for 1 minute to dissolve any sugar stuck on the sides.
04 -
Remove lid, attach a candy thermometer, and cook until sugar reaches 320°F (160°C) and turns light amber.
05 -
Carefully pour a sixth of the butter-cream mixture into the sugar, stirring with the thermometer. Repeat in small batches until fully incorporated.
06 -
Continue cooking until caramel reaches 240°F (115°C). Pour into the prepared loaf pan.
07 -
Let caramel cool for 20 minutes, then sprinkle with sea salt. Cool completely (about 3 ½ hours).
08 -
Unmold caramel, refrigerate if too soft, and cut into desired shapes. Wrap individually in plastic wrap or waxed paper.
# Notes:
01 -
A candy thermometer is essential for achieving the perfect texture.
02 -
For softer caramels, add 2-4 more tablespoons of cream. For firmer caramels, cook to 245°F (118°C).