Soft Caramel Candy

Making traditional, soft and chewy caramel treats to stuff into stockings, send to loved ones far and wide, or just indulge in for yourself is simpler than you may think. These delectable candy delights take about 30 minutes to make. Then all you have to do is let them cool before wrapping!

Ingredients :

• 3 cups (600 grams) granulated sugar

• 1/2 cup (170 grams) light corn syrup

• 1/4 cup (59 milliliters) water

• 1 1/2 cups (360 milliliters) heavy cream

• 3/4 cup (170 g) unsalted butter, cut and at room temperature (plus extra for preparation)

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

Special Equipment

• Candy thermometer

• Pastry brush

STEPS :

     1. Prepare a baking dish :

Butter an 8-inch square baking dish. Cut two 7 1/2-inch-by-6-inch-long strips of parchment paper and lay them over one another in the dish. This will make it easier to remove the set caramel from the dish.

     2. Cook the sugar :

Place a 4 1/2- or 5-quart Dutch oven (or another heavy-bottomed pot) on top of a large burner on your stove but do not turn it on. Pour in the sugar, corn syrup, and water. Stir with a wooden spoon until the mixture resembles mushy snow. Remove any sugar crystals from the wooden spoon and set it away to use later.

     3. The pot's sides using a brush :

Use a pastry brush dipped in water to remove any sugar crystals that may be stuck to the pot's sides above the mushy sugar.

Place the candy thermometer in the pot, making sure the bottom is covered with sugar.

     4. Using medium heat, bring the ingredients to a boil :

Set the pot's heat on medium and bring the sugar mixture to a boil without stirring. The sugar will transition from a quick, transparent boil to a sludgy, slow-moving boil. The sugar will start to turn golden yellow.

     5. While the sugar cooks heat the cream :

Add the cream to a small saucepan placed over medium heat. The cream should not be allowed to simmer or boil. Add the sliced butter, vanilla essence, and salt after steam begins to rise from the surface of the cream. It's fine if the butter doesn't melt entirely into the cream.

     6. Watch the sugar and add the cream :

As the water in the combination is boiled off, the sugar will go from a fast, rattling boil to a sluggish, languid one. Don't walk away or turn your back on the sweetness.

Add the cream mixture in four portions, 1/4 cup at a time, once the sugar has reached 320°F and a deep amber color. Avoid putting your arms or face over the pot as the mixture may violently boil and steam.

When all of the cream has been added, use a wooden spoon to whisk until no large chunks of butter remain. The caramel should be boiled without stirring until it reaches 240°F.

     7. Pour the caramel into the dish :

Pour the caramel into the center of the prepared dish once it has reached 240°F. Tap the dish gently on the counter to release any large air bubbles, then set the caramel aside to cool for three hours on a baking rack.

     8. Slice the caramel :

1 tablespoon of butter should be melted. Next, butter the cutting board or other surface where you'll be slicing the caramels with your pastry brush. This will keep the caramels from sticking together.

When the caramel has hardened. Lift the caramel from the dish with the sides of the parchment and place it on a buttered cutting surface. Remove the parchment paper from the caramel and cut it into pieces the size of your candy wrappers. You will cut them by pressing the knife down rather than dragging it through.

     9. Wrap and store the caramels :

Place a caramel in the center of a wax paper square and roll and twist the ends of the paper to seal the caramel entirely. Wrapped candies can be kept in an airtight container or storage bag at room temperature for three weeks, or in a freezer bag for three months.