Soft Chewy Caramel
Ingredients
- Sugar - 1 Cup
- Brown Sugar - ½ Cup
- Butter - ½ Cup
- Heavy Cream - 1 Cup
- Corn Syrup - ½ Cup
Special Equipment
- Candy Thermometer
Instructions
- 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.
- Enjoy.
Notes | FAQ
- It is important to use a heavy bottom pan or else the caramel will burn easily.
- 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.
- 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.