Classic, soft, and chewy caramel candies to make for gifts or keep all to yourself.
Working with sugar is simply a matter of preparation, focus, and instinct.
We want none of that here.
Marta Rivera
These caramels are my candy pride and joy.
For me, the perfect caramel is one that is not runny, yet one that isnt too hard.
A buttery flavor is a must and it cant be grainy in the slightest.
Marta Rivera
Im going to equip you with the correct techniques and cues to ensure your candy-making is pleasurable and fun.
How To Make Caramel Candy
Caramel is not a recipe one should approach without preparation.
Its advice that transcends the pastry shop.
Marta Rivera
For light-colored and delicate, mellow caramel flavor, cook the sugar to 300F.
For darker more robust caramels,cook the sugar to 350F.
Extracts:Replace the vanilla in this recipe with any of the extracts below.
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Boozy:Add liqueurs to the cream before heating it.
Caramel thats too soft wont hold its shape and will only frustrate you in your attempts to wrap it.
Use pre-cut squares that are labeled twisting wax paper.
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These hold the twist in the paper without the need for twist ties or ribbon.
Place the caramel in the middle of the long side of the wrapper and roll it up.
Repeat this process on the other loose end.
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The air-tight, moisture-free environment will prevent the candies from growing too soft or too hard.
Store the jar in a cool, dark pantry for three weeks at room temperature.
Thaw at room temperature before enjoying.
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This will make it easy to lift the set caramel out of the dish.
Add sugar, corn syrup, and water to the pot.
Use a wooden spoon to stir together until the mixture resembles slushy snow.
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Rinse off the wooden spoon to remove any sugar crystals and set it aside to use later.
Set the burner under the pot to medium and bring the sugar mixture to a boil without stirring it.
The sugar will go from a rapid, clear boil to a sludgy, slowly-moving boil.
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The sugar will begin to turn a golden yellow color.
In a small saucepan set over medium heat add the cream.
You dont want the cream to simmer or boil.
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Its okay if the butter is not completely melted into the cream.
Dont walk away or turn your attention from the sugar.
Stop stirring and cook the caramel until you bring it back to 240F.
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Once the caramel reaches 240F, pour it into the center of the prepared dish.
Melt 1 tablespoon of butter.
This will prevent the caramels from sticking.
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Once the caramel is set.
Remove the parchment paper and cut the caramel into pieces that fit the size of your candy wrappers.
You will press the knife down to cut them rather than drag it through.
Marta Rivera
Marta Rivera
