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If the air is humid, the caramel can actually reabsorb some moisture, which might negatively affect the texture and softness of your caramel. Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video.
Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch.click
Sea Salt Caramel Candy
Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later. In a small 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. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 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 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter adding a sixth of it at a time then stirring.
The sugar will bubble violently as you add the butter and cream — so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan. By adding the cream and butter, the temperature will drop.
Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to degrees F. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up.
Then, use a large sharp knife to cut into your desired shape. Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later. Softer caramels: This recipe makes soft and chewy caramels, for softer caramels, experiment with adding 2 to 4 more tablespoons of cream. Corn syrup substitutes: Corn syrup is reliable in this recipe, however, we have had success substituting pure honey and golden syrup.
Nutrition Facts: The nutrition facts provided below are estimates. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!
Click Go to signup for free! Reply Tim August 14, , am I made this for the first time yesterday and this is the best tasting caramel I have ever made. Mine turned out a little soft though as I got a little confused when I added the butter and cream mixture. The recipe says to heat the mixture to …. After I added the butter and cream the mixture was already at …. I wonder if anyone else had this issue. Thanks for the recipe though. I made some with half a cup of sugar and 2 cups of corn syrup and it was awful.
I used it to stuff cookies though and it was nice.
Thank you for sharing. OMG they should be against the law! I will definitely make these again. Reply Deede McKendree December 20, , pm This year is our 2nd year of making these caramels and they have turned out wonderfully both years. We did double the recipe though and had no problems at all. Thank you for sharing this wonderful recipe and Merry Christmas!!
Prep 10 m Cook 30 m Ready In 40 m In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between and degrees F to degrees C , or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Soft Chewy Caramels Recipe | Taste of Home
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