Pink Salted Chewy Caramel Candy Recipes

HOMEMADE CARAMEL CANDY

Steps:

• Line the baking dish with parchment paper, leaving enough hanging over two opposite sides to easily lift the cooled caramels out of the pan. Liberally grease the parchment with butter or cooking spray.
• Combine the white sugar, brown sugar, corn syrup, heavy cream and butter in a 6-quart dutch oven or other heavy bottomed pot. Heat over medium heat and stir constantly until all ingredients are melted and blended together.
• Affix a candy thermometer to the side of the pot, roughly 1" above the bottom of the pot. Postion the thermometer so that it's submerged below the surface of the caramels throughout the cooking process. Increase the heat to high and bring the sugar mixture to a boil.
• Once boiling, reduce the heat to medium low and let the sugar mixture simmer with slow, medium-sized bubbles until the candy thermometer reaches 245-250°F. Stir every 10 minutes. It will take 40-45 minutes to reach the correct temperature. NOTE: watch the thermometer carefully after it reaches 230°F, as the temperature increases pretty quickly after that point.
• Once the mixture hits 245-250°F, immediately remove from heat and pour in 1/2 tsp fine sea salt and the vanilla. The mixture will vigorously bubble (this is the alcohol in the vanilla boiling off). Stir in the vanilla until evenly incorporated, then pour the caramel into the prepared baking dish. Use oven mitts to protect your hands and wrists from any splatter (it's extremely hot!). Allow the caramel to cool at room temperature for 15-20 minutes and then sprinkle half the maldon salt over the caramels.
• Allow the caramels to cool at room temperature or in the fridge until set - at least 2 hours. Once cooled, sprinkle the remaining salt over the caramels. Lift up the caramels by the parchment paper flaps and transfer to a cutting board. Cut the caramels into 1" x 2/3" rectangles with a sharp, non-serrated blade or a bench scraper. Wrap the caramels in 4" x 5" squares of wax paper.
• The caramels are good for 2-3 weeks if stored in an airtight container. I gift these in 1-lb gift boxes in 1.5 dozen increments.

PINK SALTED CHEWY CARAMEL CANDY RECIPE

Steps:

• Prepare an 8×8 casserole dish with parchment paper, ensuring to cover up the sides of all 4 sides (see photo above), using 2 sheets of parchment paper criss-crossed.
• Combine the first 7 ingredients (heavy cream through table salt) in a medium pot (should be about 2 to 3 times as large as your total ingredients because the mixture will grow as you cook it). Insert candy thermometer into mixture (I believe you want to avoid allowing the tip of the thermometer from touching the bottom of the pot). Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.
• Once mixture reaches a boil, turn heat down to medium and do not stir any further. Instead, use handle to gently swirl mixture in pot occasionally. Cook mixture until it reaches 245 degrees F (roughly 20-30 minutes, but it will depend on your stove heat and vary quite a bit). Monitor your temperature closely, especially towards the end of cooking.
• Once the mixture reaches 245 degrees F, remove the pot from heat, gently stir in the vanilla and then pour mixture into your prepared baking dish.
• Cool at room temperature for 3 hours or until set.
• Cut into small pieces (I cut mine into just under 1 inch pieces, about 2/3 inch - I eye-balled the sizes).
• Sprinkle tops of caramels with pink salt of fleur de sel. Gently press salt into the tops of the caramels.
• Place candies into individual paper cups or wrap in small pieces of wax paper.
• Enjoy!

SALTED CARAMEL CANDIES

Steps:

• Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
• In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
• Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
• Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
• Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
• Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
• When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.