Try this Salted Caramel Candy recipe.
- Carbohydrate 2.96799375285963 g
- Cholesterol 86.5121875715544 mg
- Fat 28.2788018964365 g
- Fiber 0 g
- Protein 0.800845625863192 g
- Saturated Fat 17.7854525134202 g
- Serving Size 1 1 8oz jar (105g)
- Sodium 14524.3045401715 mg
- Sugar 2.96799375285963 g
- Trans Fat 1.78202737624657 g
- Calories 304 calories
Step-by-step
- Place corn syrup in a medium pan nad heat over medium heat.
- When corn syrup is heated (starting to bubble) add sugar and stir until well mixed.
- Let syrup cook without stirring until it turns a golden color.
- Remove from heat add butter and stir until blended.
- Slowly add cream while stirring constantly to blend.
- Add salt and stir until dissolved.
- Optional: we topped our finish candy recipe with sea salt too.
Unlike dry caramel made by melting sugar alone, this confection relies on corn syrup to physically interrupt sucrose molecules from recrystallizing into hard grains. High heat drives the sugar into caramelization while butter and heavy cream introduce milk proteins and lactose, initiating complex Maillard browning that yields deep, buttery complexity.
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent localized burning during the initial sugar-boiling phase.
- Watch for a distinct golden color before removing the pan from the heat, as insufficient color results in a flat, purely sweet flavor.
- Whisk the heavy cream in slowly to manage the violent steam release caused by the thermal shock of cold dairy hitting hot sugar.
- Scale quantities proportionally while maintaining the ratio of corn syrup to sugar to prevent structural crystallization issues in larger batches.
Store finished pieces wrapped tightly in parchment paper at room temperature for up to two weeks. Proper cooling guarantees a stable chew without unwanted graininess.
