Soft Salted Caramels

These soft caramels are to die for! I am a huge salted caramel fan! If you plan on making these you MUST have a candy thermometer. The temperature plays a huge role in the chewiness. This recipe is easy, but it’s not one you can walk away from and you have to follow the directions precisely.

The only thing that you can play with is how soft you want your caramels to be, the amount of cream and how hot your mixture gets will determine that. The hotter your caramel mixture gets the harder your caramels will and the amount of cream you use also determines how hard or chewy they will be.

I like my caramels soft so they melt in your mouth and not get stuck in your teeth. So this recipe is going to be for that kind of caramel texture. (subtract a tablespoon or two of cream for harder caramels)

Ingredients

· 1/4 cup Corn syrup, light

· 1 C Sugar

· 1/2 C Butter

· 1/2 C + 2TBSP Heavy cream or heavy whipping cream

· 3 TBSP Water

· Chunky salt for sprinkling

Instructions

Lightly oil a 9 x 5 inch loaf pan then line with parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Then lightly oil the parchment paper. Set the pan aside.

Melt butter in small saucepan then add heavy cream and mix thoroughly. Set aside.

In another saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan, this can cause crystallization. Use a spoon to gently stir the sugar into the water and corn syrup, just to moisten the sugar.

Heat over medium heat until the sugar has come to a boil. Attach a candy thermometer to the side of the saucepan (making sure it is not touching the bottom of the pan if it doesn’t have a guard). Then, cook sugar for about 5 minutes until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.

The moment the sugar reaches 320 degrees F, carefully and very slowly pour the butter and cream mixture while stirring, using the base of the candy thermometer to incorporate it. The sugar will bubble violently as you add the butter and cream – so as I said do this carefully and slowly. By adding the cream and butter, the temperature will decrease. Now, continue cooking for about another 5 -10 minutes, until the caramel reaches a temperature of 240F. This will create a soft caramel, if you want slightly harder caramels; bring the temperature closer to 245F.

The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 minutes then scatter the salt over the caramel and bang the pan on the counter to settle the salt. Then, let the caramel cool 3 1/2 hours before cutting.

Once cooled cut at desired size and wrap in wax paper (put them in a cute dish, jar or mug and give out as a gift). Keep refrigerated.