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Chewy Cream Caramels

Source of Recipe


From "Sally's Candy Addiction" by Sally McKenney



List of Ingredients



• 1½ cups heavy cream
  
• 1 cup sugar
  
• ½ cup light brown sugar
  
• â…“ cup light corn syrup
  
• 1 tsp vanilla extract
  
• 1 tsp salt
  
• 1 Tbsp (â…› stick) unsalted butter, softened to room temperature, plus more if using for greasing
  






Instructions



1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly butter or spray with nonstick cooking spray. Set aside.
   
   
2. Combine the cream, sugar, brown sugar, and corn syrup in a 3-quart heavy-duty saucepan. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick, cloudy, and dull-looking.
   
   
3. Once the sugars have dissolved, turn the burner up to medium-high heat and bring the mixture to a boil without stirring. Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
   
   
4. As the mixture boils, gently stir every 2 minutes. If any candy splashes up the sides of the pan, brush it off with the pastry brush. After you stir, do not be alarmed if the temperature temporarily drops. Once at 250°F (hard-boil stage), remove the pan from the heat. Quickly stir in the vanilla, salt, and butter until combined. Pour the hot caramel into the prepared baking pan and allow to cool at room temperature, uncovered, for 4 hours, or until set. I prefer letting it set overnight.
   
   
5. Once set, remove the caramel from the pan by lifting out the aluminum foil, invert onto a cutting board, peel away foil, and turn back over. Using a sharp knife, cut into squares or rectangles.
   
   
   Makes 32 rectangles or 64 squares
   
   






Final Comments


I suggest wrapping the caramels in wax paper or cellophane, which makes them wonderful for gift-giving and extends their shelf life. Wrapped caramels can be stored at room temperature in a cool, place or in the refrigerator for up to 3 weeks. Unwrapped caramels can be stored layered between sheets of parchment or wax paper for up to 2 weeks.