I am getting ready for Valentine’s Day ahead of time this year. That means I’ll spend Saturday morning making my favorite recipe for soft caramel candy. It is creamy, easy, and as addictive as any homemade candy you’ll ever make. I love the long shelf life it gives me as well. Also, look for my upcoming article in The Tennessean on caramel. Enjoy!
Soft Caramel Candies
Yield: 36 to 38 candies
- 2 cups heavy cream
- 1/2 cup sweetened condensed milk
- 2 cups light corn syrup
- 1/2 cup water
- 2 cups sugar
- 1/2 cup (1 stick) softened unsalted butter, cut into small cubes
Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the cream and condensed milk in a small saucepan, and place the saucepan over low heat. Warm, but do not allow to boil.
In a medium-large saucepan combine the corn syrup, water, and sugar over medium-high heat. Stir until the sugar dissolves. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads exactly 250 degrees. Add the butter and the warm milk mixture. The temperature will go down slightly. Continue to cook, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244 degrees.
Remove from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow it to sit undisturbed overnight to set up and develop a smooth, silky texture. Place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel off the foil layer from the bottom of the caramel. Firmly cut into squares and immediately wrap in waxed paper.
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