To get your fix this Fall, try this classic and tasty recipe for Soft Caramels.
I’m kind of a candy fanatic, so when Fall hits, I’m off to the racetracks. I mean, seriously, caramel, toffee, marshmallows, almond roca, fudge, truffles, brittle……..you practically have to get going right away or you will never get through it all!
Since we’ve been all about caramel this week, I thought I would share for you my favorite recipe for soft caramels. They are rich in flavor, the perfect chewiness, and they never fail to impress. I love going high quality on these and using a vanilla bean to get a rich full flavor. Oh, and don’t forget the Fleur de Sel. You know that obsession with salted caramel that started going around a couple of years ago? Well it’s still here and for good reason! ‘Cuz it’s delish!
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 vanilla bean pod, split and scraped or use an extra 1/2 teaspoon vanilla extract
- 1 teaspoon fleur de sel aka sea salt, plus more for sprinkling
- 1 and 1/2 cups sugar
- 1/4 cup light corn syrup optional, but helps prevent sugar crystals
- 1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
Boil, without stirring, but gently swirling pan, until mixture is a light golden caramel.
Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on candy thermometer.
Pour into lined baking pan and cool 30 minutes.
Sprinkle another pinch or two of fleur de sel over the top of the caramel (optional) for a nice salty crunch and let sit until completely cooled.
Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
High Altitude Adjustment:
For every one thousand feet altitude above sea level, cook the caramels about one degree less. For example, I am in Orem, Utah (around 4500 ft above sea level), so I cook them to 244 degrees Farenheit. If you want the caramels a little softer to put in brownies or turtles, cook 3-4 degrees lower than that.