Soft Chewy Caramel Recipe

Photo: Sara Harris

---

 

 

TRADITIONAL ITALIAN RECIPE: Let's talk caramel. The twix bar kind. The chewy, melt-in-your-mouth, deeply sweet, and insanely addictive kind as filled with the best drug available today... SUGAR!!!

I'M KIDDING!!! SUGAR IS BAD!!! DON'T EAT IT!!! Unless you have no will power like me, then, go for it!

These make some of the best filling ever, whether is a cookie, a bar, or a slice of bread. Totally up to you.

You probably already have the ingredients in your pantry, and if you haven't made caramel recently, you probably don't know how easy it can be.

Temperature of the Sugar Syrup:
Looking at the recipes out there on the internet, you'll soon notice that there is a huge range of temperatures for cooking that initial sugar syrup, from 120C / 250F ( hardball stage ) to 160C / 320F ( hard crack stage ).

I spoke with an Italian Pastry Chef and he confirmed my suspicion: since we're not usually cooking the syrup until it literally caramelizes ( which happens at 165C / 330F ), any sugar syrup within this temperature range will make caramel.

Soft vs. Firm for Caramels:
The Pastry Chef also mentioned that he feels that the amount of cream (or other dairy) used in the recipe has more affect on the texture of the caramels rather than the temperature of the sugar syrup.

After comparing two different caramel made with different amounts of cream, I have to agree. Some recipe makes chewy caramel that is on the firmer side. For caramel that is more taffy-like, try increasing the amount of cream by 1/4 - 1/2 cup. ( Eventually, though, you'll make a caramel sauce that won't set into candies if you continue adding cream ).

Making caramel for the first time can feel pretty darn intimidating.

Here's my advice:
when it comes to caramel read through the entire recipe each time before starting, make sure you have all the right equipment, and use a reliable thermometer. Don't walk away or answer the phone while you're making caramel, the temperature can creep along slowly and then suddenly shoot up. But if you pay attention, then nothing will surprise you.

Now, the second time you make caramels, you'll be an old pro. In fact, this caramel-making knowledge can be a bit dangerous. The ability to whip up a batch of caramel on a whim is a power that should not be taken lightly, after all. Remember... SUGAR IS BAD!!!

 

 

 

---

---

Skill Level:	Time: 30 Minutes
Price:	Makes: 2 Cups

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - In a pot, combine Sugar, Corn Syrup, Cream, Butter and Salt.

02 - Slowly bring to a boil.

03 - Stir until it boils.

04 - Gently swirl the boiling sugar througout the boiling process, for 10-15 minutes.

05 - Add in Vanilla. Use.

 

 

 

---

---

Written by: Uncut Recipes

Disclaimer

---

---