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We're Adam and Joanne from inspiredtaste.net and welcome to our kitchen.
We're making our soft salted caramels recipe.
These salted caramels are soft, chewy and perfectly melt away in your mouth.
Before making our salted caramels...
we always make sure we have our equipment ready...
and all ingredients measured out.
Here's a loaf pan, we are going to lightly oil it...
then we're going to cut a piece of parchment paper, lightly oil that...
then insert that inside the loaf pan...
which makes our lives a lot easier for when we want to unmold the caramels when we're done.
Next for the ingredients, we need to measure a half cup of...
heavy whipping cream...
then grab one stick of butter, which is also a half cup...
and cut that into eight...
equally sized pieces.
Add that to a bowl...
then add the cream...
and place it into the microwave...
then cook for about a minute...
until the butter has melted and the cream is hot...
set that aside...
then measure out a quarter cup of light corn syrup...
and one cup of granulated white sugar...
now grab a small saucepan...
add three tablespoons of water to the saucepan...
grab the corn syrup that you just measured out and add that to the saucepan.
Next for the sugar...
add it but try your best not to splatter the sugar up the sides of the pan.
Then use a spoon...
or spatula...
to stir the sugar...
into the water and corn syrup.
Heat to medium and bring to boil.
Now once it as a boil you might to make sure there aren't any sugar crystals on the sides of the pan...
since this can cause something called crystallization...
which can make your caramels grainy and really ruin the texture...
to help with this...
cover with a lid for about one minute.
Remove the lid and attach a candy thermometer...
you will want to cook the sugar until it reaches 320 degrees F.
At this temperature the sugar will take on a light amber color...
now we are ready to add the butter and cream mixture from before...
add it in small batches...
then use the candy thermometer...
to stir it into the sugar mixture.
As you do this...
the caramel will bubble violently...
so you really want to do this slowly and carefully...
so nothing bubbles over.
Place the candy thermometer back onto the side of the pan...
and cook the caramel...
until 240 degrees F...
this will create a soft caramel...
if you want harder caramels...
cook to 245 degrees F.
Now pour the caramel...
into your prepared loaf pan...
and let it sit for about fifteen to twenty minutes...
while you wait it's best to clean your pot and candy thermometer...
fill the pot with water, place the candy thermometer into the water...
and bring the water to a boil...
this will melt away all the caramel...
and make clean up really easy.
After about twenty minutes you can salt the top of the salted caramels...
then let it sit...
for three to four hours...
until firmed up.
Then your done...
unmold the caramel...
and cut into whatever shape and size you like. Enjoy!