Homemade Caramel Candies – Soft and chewy
- Oil for greasing
- 1 cup (200g) Sugar
- 1/4 cup (82g) Corn syrup
- 3 tablespoon Water
- 3/4 cup (180ml) Heavy cream
- 1/4 cup (60g) Butter
- 1/4 teaspoon Salt
- For wrapping: parchment paper
- Line a 8-inch (20cm) square pan with parchment paper. Brush the bottom and sides of the pan with oil or spray with cooking spray.
- In a small sauce pan place butter, heavy cream and salt. Heat over low heat until butter is melted. Set aside.
- In a medium size pan, combine sugar, corn syrup and water. Heat over medium heat until sugar has come to a boil. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture.
- Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Keep cooking the sugar mixture, until the sugar reaches 320F (160C).
- When sugar mixture reaches 320F (160C), turn the heat off and immediately pour the cream mixture to the pan. Pour slowly and whisk constantly.
- Return the pan to medium heat and cook until reaches 240F/115C (soft caramel) -250F/120C (harder caramel). Do not stir at any point.
- Remove from heat and immediately pour into prepared pan. Allow to cool completely.
- Unmold the caramel and cut into small rectangles. Wrap each caramel in wax paper and twist the ends closed.
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