Soft Caramel Candies
Soft, chewy vanilla caramels with an optional sprinkle of sea salt.
- Prep
- 15m
- Cook
- 15m
- Chill
- 4h
- Total
- 4h 30m
- Serves
- 65
What you need
Ingredients
Caramels
- 1 1/2 cups (355 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (80 ml) light corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Seeds from 1/2 vanilla bean
- 1 tablespoon (14 g) softened unsalted butter, plus a little more for the pan
Optional topping
- Coarse sea salt for topping
Don't F*ck it Up
Method
- 01Line an 8-inch square pan with foil, leaving overhang for lifting out the caramel. Lightly butter the foil.
- 02In a heavy 3-quart saucepan over medium heat, stir the cream, both sugars, and corn syrup until the sugars dissolve.
- 03Once the mixture boils, wipe down the inside of the pan with a damp pastry brush. Attach a candy thermometer without letting it touch the bottom.
- 04Stop stirring and cook to 245°F (118°C). Remove from the heat immediately. Carefully stir in the salt, vanilla extract, vanilla bean seeds, and butter.
- 05Pour into the pan and sprinkle with coarse sea salt, if using. Leave uncovered at room temperature for 4 hours or overnight.
- 06Lift out the slab, peel away the foil, cut into pieces, and wrap individually if desired.
A little extra
Notes
Wrapped candies keep at room temperature for up to 2 weeks. Adapted from Sally's Baking: https://sallysbakingaddiction.com/soft-caramel-candies/#tasty-recipes-69821 .