My 106th recipe "Soft Chewy Caramel", my most favorite candy ever. My love for candies and chocolates started when I was very young and has grown along with me. I used to gorge upon countless number of chocolate bars and other candies never caring about what my dentist told 🙂
One of my favorite candy from childhood was the caramel flavored ones like Caramilk. At that age I never knew that they were caramel flavors, and all I cared for was that they were delicious. Hmmm, it was a long time ago I had one of them. And, time had made me forgot those lovely flavors until recently.
Few months back, When we were on a road trip in Colorado, RK stopped to refuel at a small Gas station. I don't even remember which place it was. After refueling, since they did not have the remaining change, RK returned back with 2 Caramel candies instead. When I tasted them, oh boy, they were so tasty. It was the same taste of childhood, but even better was the buttery, chewy and melt in your mouth kind of texture of the caramels.
After returning back, I tried to look for them here at Dallas. But, I could not find one which was as soft and chewy as the one I had on the trip. So was waiting for the right time so that I could make one myself. Atlast, when I made them today, I was spellbound. It was so delicious and would say that it was probably the most simple yet delicious candy I had ever tasted 😉
Soft Chewy Caramel
- Sugar - 1 Cup
- Brown Sugar - ½ Cup
- Butter - ½ Cup
- Heavy Cream - 1 Cup
- Corn Syrup - ½ Cup
- Candy Thermometer
- Take a tall heavy bottomed pan, add all listed ingredients, mix well and heat it in medium flame.
- Keep stirring continuously until everything is melted, combined together and the mixture starts to boil. If sugar crystals are formed in the sides of the pan, dip a brush in water and brush the sides of the pan clean.
- Once the mixture starts to boil, insert the candy thermometer into the mixture and stop stirring. You should not stir or disturb the mixture after this stage.
- Let the mixture continue to boil until it reaches the firm ball stage. The candy thermometer should read 244 F temperature. This is the correct temperature for firm ball consistency.
- Line a baking pan with butter paper and keep it aside. It should cover the inside of the baking pan entirely. As soon as the mixture reaches 244 F, turn off the flame and transfer the mixture to the baking pan. Do not touch the mixture. Do not try to level it off by shaking or tapping. Even if you see small bubbles it is fine.
- Let the caramel cool completely to room temperature. I left it overnight. Cut it into pieces and wrap the individual pieces with a plastic candy wrap or butter paper.
Notes | FAQ
- It is important to use a tall pan, or else the caramel will flow out while boiling.
- It is important to keep the sides of the pan clean while boiling the mixture. If any sugar crystallizes it would spoil the texture of the caramel.
- It is important not to stir the mixture once it starts to boil.
- It is important not to disturb the mixture while it is left for cooling.
- If you do not have a candy thermometer, to check if the mixture has reached firm ball consistency stage, drop a little of the mixture into cold water.It should form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
- I have used a large baking pan for cooling the caramel, since that is the one I had. But for the quantity mentioned, the caramels were thin. I would recommend using a smaller baking pan for cooling so that you would get caramels which are thicker.