Chewy Caramel Recipe
User Reviews
5
Chewy Caramel Recipe
Description
The recipe starts by preparing a sugar, corn syrup, and water mixture cooked without stirring to the soft-ball stage (285-290°F). Separately, butter and heavy cream are warmed together and then whisked into the boiling sugar mixture, which causes the mixture to foam and expand. The mixture is then brought back to a lower temperature (240°F), reaching the correct consistency for chewy caramel.
The process requires attention to temperature and technique, including preventing sugar crystals on pot sides with a wet brush and using a large enough pot for the expanding mixture. The final caramel is thick, creamy, and chewy, ideal for cutting into candies.
This caramel can be used for candy squares, drizzle, or incorporated into desserts requiring rich caramel flavor and texture.
Careful preparation and timing, including having all ingredients and tools ready, are key. Spraying the knife with cooking spray helps prevent sticking when cutting the cooled caramel.
Ingredients
- 1 1/4 cup heavy cream room teperature
- 4 tbsp butter room temperature
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup water
Instructions
- Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.
- 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.
- 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.
- 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.
- Turn the heat off.
- 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.
- 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.
- Turn the heat off and take the thermometer out of the pot.
- Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
- Cut into rectangles or squares and wrap them in wax paper or candy wrappers. Keep the caramels in a container with a lid.
Notes
- Prepare all ingredients and tools before starting to ensure smooth workflow.
- Use a pot large enough to accommodate the boiling and expansion of the sugar mixture.
- Use a wet brush to wipe down sugar crystals on the pot sides to prevent grainy caramel.
- Do not stir sugar mixture after it forms a paste; let it boil undisturbed.
- Spray your knife with cooking spray before cutting caramel to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Candies
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 19mg | 1% |
| Potassium | 4mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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