Gather your ingredients. It is best to have everything on hand and ready to go.
Your sauce pan should be small enough that your thermometer will be able to reach the starting mixture which is about 1/2 c. Test with water to make sure.
On the other hand, the sauce pan should be large enough to hold the rest of the ingredients with bubbling. My pot holds about 3 cups of water.
Measure your cream in a measuring cup then dice your butter into pieces. Using a measuring cup will make it handy later. Melt the butter in the microwave for 1 min 30 secs. Stir to completely melt.
Line and grease a brownie pan. (8x8) For thicker caramels, line a bread loaf pan.
Add your corn syrup, sugar and water into your saucepan. be careful not to get sugar on the sides of the pot.
Turn your stove to medium heat. It's #5 on my stovetop.
When the sugar begins to boil, place a lid on top.
Using your timer, leave the lid on for 1 minute. This will add moisture from the steam which will help dissolve the sugar, if any, on the sides of the pan.
Use the timer! ( for 60 seconds.)
Take off the lid and attach your candy thermometer to the side of the pot. Don't let it touch the bottom of the pot or it will throw off your temperatures.
Cook the sugar until it reaches 320 degrees Fahrenheit. It should take between 5-10 mins. At the very moment it reaches this temperature you will need to add a sixth of the butter and cream mixture.
Add the butter & cream mixture in small increments. About six will do. Stir after each addition using thermometer. The temp will now drop in the sugar. Cook the mixture until it reaches 240 degrees F.
Here is the mixture at 240 degrees fareneit. If you would like slightly firmer caramels, cook until 245 degrees Fahrenheit. Watch carefully! This could go wrong quick so pay attention!
Once it reaches your desired temp quickly pour the mixture into your pan. It should come out all on its own but have. Spatula ready just in case. Cool for 30 mins, sprinkle with salt.
finally, let it cool for an additional 3 and 1/2 hrs till firm for cutting. Slice however big you'd like. These are getting covered in chocoate , then salted.
Tips: Have everything ready to go. Don't get distracted. Make sure you use a candy thermometer. Wrap in wax paper or cellphone once cut and store in fridge for 10 days.
For more tips, info and other recipes visit my website, www.iampiscesw.com To see me coat them in chocolate, keep viewing
Use a sharp knife to cut your caramel into bite size pieces. If its too soft, place it in the fridge till it firms up.
Try to make them the same size.
Melt your chocolate morsels in the microwave or use a double boiler. I prefer less mess and the microwave works just fine for this chocolate.
I put mine in for a full 30 seconds. Since microwaves are different, be sure to check yours every ten seconds or so to prevent scorching. Stir it with a fork to ensure all is melted.
Drop it in and use your fork to pour chocolate over it.
Try picking it up near the edge of your fork. Shake side to side or tap it to drip excess chocolate off.
Carefully scrape the bottom of the fork against the cup or bowl. This removes more chocolate.
Carefully drop on to a baking sheet lined with wax paper. I used two forks to slide each piece off onto the wax paper.after you have done Bout 5 pieces, go back and sprinkle with sea salt. Let cool.
You can pop them in The fridge to cool them quicker. just be sure they are completely firm before handling. See how some acquired a little too much chocolate? Don't worry about it.
Use a sharp knife to remove the messy parts.atore them in a container in the fridge.
- 0.0c Unsalted butter
- 1.0c Sugar
- Parchment paper
- 0.0 Heavy whipping cream
- 1.0 Non stick spray
- 1.0Tbsp Sea salt
- 1.0 Candy thermometer
- 3.0Tbsp Water
- 0.0c Light corn syrup
- Bread loaf pan or 8x8 pan