These are buttery, milky, and soft. The flavor is like brown sugar toffee with a toothsome chew.
INGREDIENTS
2 cups (22 oz) light corn syrup
2 cups (14 oz) granulated sugar
1 tablespoon molasses
2 cups heavy cream
⅔ cup condensed milk
½ cup (1 stick, 4 oz) unsalted butter, at room temperature, cut into cubes
1 tablespoon pure vanilla extract
1 teaspoon flaky sea salt or fleur de sel, additional for sprinkling
DIRECTIONS
Lightly spray a 9-inch square baking pan with nonstick cooking spray and line it with aluminum foil, allowing the foil to just overhang on the sides. Lightly coat the foil with nonstick cooking spray.
In a medium saucepan, gently stir together the corn syrup and sugars along with ¼ cup water. Set the saucepan over low heat and continue to stir gently until the sugar dissolve (avoid sloshing the sides of the pan). Once the sugar has dissolved, clip a candy thermometer to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 242 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step—you do not want it to exceed 245 degrees F.
Meanwhile, in a small saucepan, stir together the cream, molasses and condensed milk and set over medium heat. Gently warm the mixture; do not let it boil.
Once the sugar mixture turns amber, remove it from the heat and stir in the butter and warm milk mixture until completely combined (be careful about splattering; it usually bubbles up when you add the milk mixture). Place the pan back on medium heat, stirring constantly, and bring the mixture back to 246 degrees F.
Remove the pan from the heat, stir in the vanilla and salt, and pour the caramel into the prepared pan. Allow the candy to set for 8 hours, or overnight.
CUT AND WRAP THE SOFT CANDY CARAMELS
Place a sheet of parchment over the caramel and invert it onto a cutting surface. Remove the aluminum foil.
Spray a chef’s knife with nonstick cooking spray or carefully rub a tiny bit of vegetable shortening along the blade. Cut the caramels into 1 by ½-inch rectangles, sprinkle with a few flakes of salt, and immediately wrap them in twisting plastic candy wrappers. Twist the ends of the papers to resemble old-school candies.
Enjoy!
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