Salted Caramel Candy
Gone are the days when I used to devour Pascall Columbine Candy! I remember as a kid buying the little pack of Columbines at the local corner shop, ripping the pack open and getting my teeth stuck on those chewy caramels (fillings pulled out!), thinking this is fantastic!!
I still love caramels but my tastebuds have moved onto a mature version: salted caramel!! A match made in heaven in my books !! This recipe is ever so slightly adapted from Miette basic caramel recipe. A lot has changed since those days as a kid, the caramels are softer, not so sweet and slightly salty!! Still as good as ever. I’m making a few as Christmas gifts for family and friends experimenting with spices to add to the mix!
Enjoy Msfatbootybakes xxx
Salted Caramel Chews
Makes: 64 1-inch square caramels
You will need a candy thermometer for this recipe.
1 1/2 cups heavy cream
1 ¼ cup whole milk
2 cups (14 ounces) granulated sugar
1 ¼ cups (8 ounces) light brown sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup light corn syrup** I used Glucose Syrup, from the supermarkets**
3 tablespoons water
¼ cup Fleur de sel or salt flakes for sprinkling
Optional: I adapted this and used a pinch cinnamon powder and vanilla to the mix.
Butter and Line your baking dish I used 8 inch square pan. Make sure baking paper hangs off the edge so you can lift the caramels out to cut.
Use a saucepan which is large or at least 5 inches in height as the caramel bubbles up high. Combine the granulated and brown sugar and corn/glucose syrup. Pour the milk and cream mixture through a strainer to add to the sugar mixture. Clip a candy thermometer to the side of the pan. Cook at medium-low heat, whisking constantly (45 to 60 minutes) until the mixture reaches 246F/118 degree C. (If you go higher than 246 degrees F you will end up with a hard caramel!)
The caramel bubbles and rises quickly and is also very hot! Make sure you use a high pan otherwise expect hot spillage.
When the caramel reaches the correct temperature, remove it from the heat and pour into the buttered pan, scraping out any caramel clinging to the sides of the saucepan. Be careful because the caramel is very hot! Let cool for 15 minutes and sprinkle with fleur de sel, then let cool completely to room temperature. Wrap the baking dish in plastic wrap and refrigerate for at least 30 minutes and up to 1.5 hours to make cutting the caramels easier.
Remove the caramel from the pan, run a knife around the edges and lift the caramel out by the parchment paper “handles”. If it resists, warm the bottom of the pan briefly over a stove burner. Turn the caramel out onto waxed paper on a cutting board. Cut the caramel into 1-inch squares, and wrap each piece in a square of waxed paper, twisting both ends…et voila!
Store in an airtight container for up to 10 days or give away as gifts!!