Salted caramel chews….who doesn’t like caramel….these soft chewy candies are an altime favourite among adults and children. It’s really really easy to make them.. Once u make these at home u would definitely never go back to the store-bought ones again.
1 1/2 cups heavy whipping cream
1 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1/3 cup light corn syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon (13 grams) butter, diced
8×8 baking dish
Aluminium Foil roll
Medium sized heavy-bottomed saucepan
Prepare the caramel mold. Line an 8×8 baking tray with foil such that excess foil hangs over the edges. This is done so that we can easily lift the set caramel later. Butter the foil well.
In a heavy medium sized saucepan, stir together the cream, sugars, and corn syrup. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush dipped in warm water wash down the sides of the saucepan to remove any sugar crystals that are being formed during boiling.
Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat without stirring until the temperature reaches 250 degrees F. Swirl the pan periodically.
Remove the pan from heat and stir in the vanilla extract, salt, and butter. Pour the caramel into your prepared pan and let cool, undisturbed, until firm for atleast 2-3 hours.
Cut the caramels to small squares.
Store in air-tight containers between wax papers at room temperature or refrigerated.
Brush the sugar crystals that form during boiling with a pastry brush dipped in hot water. If u don’t do so ur caramel will be grainy
Do not stir them after the sugar has melted. Just swirl then once a while.
Use a wooden spoon to prevent the caramel sauce from sticking.
The caramels can be wrapped with wax paper with either sides twisted exactly like how chocolates are wrapped in the wrapper.
Posted from WordPress for Android