Homemade candies are chewy, those that melt in your mouth, very sweet, and incredibly addictive. For this candy recipe, you need to read the entire recipe before you start, make sure you have the right utensils, and use a reliable thermometer.
- 1 cup of cream (if you want them softer, add ¼ cup more)
- 4 tablespoons of unsalted butter
- ¼ teaspoon of salt
- 1 ½ cup sugar
- ¼ cup corn syrup
- ¼ cup of water
- ½ teaspoon of vanilla extract
- Cover the baking sheet with baking paper and apply nonstick spray on it.
- Over medium heat, heat cream, butter, and salt in saucepan until butter is melted. Remove the pan from the fire.
- In a larger saucepan, combine sugar, corn syrup, and water. Stir until the sugar is evenly moistened and forms a thick paste. Clean the sides of the saucepan with a damp spatula so that no sugar crystals remain on top of the mixture. Insert the sugar thermometer into the mixture. Do not stir after this point.
- Bring the large saucepan to medium-high heat. Let the syrup begin to boil without stirring. At first you will see small bubbles around the rim of the saucepan, which eventually move inward. At around 160º C, the syrup darkens slightly and smells similar to caramel. You can continue to the next step once the caramel reaches that temperature.
- Put out the fire. Slowly pour the hot cream into the sugar syrup while gently whisking. Sugar syrup will triple in size. Stop beating once you have added all of the cream and butter mixture.
- Place the saucepan over medium-high heat. Let the caramel boil without stirring. It will have a creamy yellow appearance and eventually darken to reddish brown. Remove from the heat when the caramel reaches 120º C.
- Quickly add the vanilla and beat. Pour the candies onto the baking sheet. Do not scrape the pot. Set the tray with the candies aside to cool. For at least 2 hours or ideally, overnight.
- When the candies have hardened, remove them from the tray by tossing the baking paper and onto a cutting board. Cut the candies with a very sharp knife.
- Wrap each soft caramel in buttered paper and twist the ends closed.