Soft Salted Caramels (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup (120ml) heavy whipping cream or heavy cream, with 36%-40% butterfat
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1/2 cup (113g) butter
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3 tablespoons (44ml) water
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1/4 cup (60ml) light corn syrup
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1 cup (200g) sugar
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1/2 teaspoon flaky sea salt, like Maldon
# Instructions:
01 -
Grease a 9x5-inch loaf pan lightly with oil. Cut some parchment paper to fit inside, leaving about an inch hanging over the edges. Grease the parchment too, place it in the pan, and set it aside.
02 -
Slice the butter into 8 chunks and toss them into a microwave-safe bowl. Add the heavy cream. Heat it in your microwave for about 1-2 minutes until the butter has melted and the cream is warm. Set this aside.
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Pour the water and corn syrup into a small saucepan. Add the sugar carefully so you don’t get sugar on the pan’s sides. Stir it just a little to moisten everything evenly.
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Warm the sugary mix over medium heat until it starts boiling. Put a lid on the pan for a minute so some steam builds up. Take the lid off, attach a candy thermometer, and keep heating the sugar until it’s 320°F (160°C) and light amber in color. This’ll take 5-10 minutes.
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Carefully pour about 1/6 of the butter and cream mix into the hot sugar, stirring as you go. Add the rest of the cream and butter bit by bit, stirring after each addition.
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Keep cooking and stirring until the caramel reaches 240°F (115°C). This part should take 5-10 minutes.
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Pour the caramel mixture into the pan you prepped earlier. Wait 20 minutes, then sprinkle some salt on top. Let the caramel cool completely, which will take about 3.5 hours.
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Take the caramel out of the pan. If it’s very soft, chill it in the fridge for 30-45 minutes. Then cut it into 1-inch by 1/2-inch rectangles and wrap each caramel in wax or plastic wrap.
# Notes:
01 -
You can swap corn syrup with golden syrup or pure honey.
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To make softer caramels, use an additional 2-4 tablespoons of cream.
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If you prefer firmer caramels, heat the mixture to 245°F instead of 240°F.
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This recipe isn’t ideal for doubling.
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Keep the caramels in the fridge for up to 2 weeks, or freeze them for a month.