American•indulgent

Chewy Caramel

These soft and chewy caramels are a must in every kitchen! Learn it once and forever with details and you will never fail to make delicious treats!

Ingredients

Quantities are shown as originally provided.

1
Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.
2
Place butter and heavy cream in a small sauce pan over medium heat. Heat until butter is melted. Don't bring the mixture to boil. Add Salt to butter heavy cream mixture. Turn the heat off.
3
In a big pot, mix sugar, corn syrup and water. Using a spoon stir it until forms a paste. Using a wet brush, wipe down the sides of the pot so there are no sugar crystals left on the sides.
4
Turn the heat on to medium high and clip an instant-read thermometer to the side of the pot. Don not stir the mixture. Bring the mixture to boil and let it boil until it reaches 285-290°F.
5
Turn the heat off.
6
Whisk in the cream and butter mixture slowly to the pot. It will boil rapidly and triple in size. Stop whisking once all the cream is all in.
7
Turn the heat on to medium high and clip the instant thermometer again. Bring the caramel to a boil and let it boil until it reaches 240°F.
8
Turn the heat off and take the thermometer out of the pot.
9
Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
10
Cut into rectangles or squares and wrap them in wax paper or candy wrappers. Keep the caramels in a container with a lid.