Gifts from the Kitchen: Soft-chew Salted Caramels

Actually, chew isn’t really the right word. These are melt in your mouth goodness. I bet you can’t eat just one. And they’re easy to make, but do take some time and a bit of patience.

The recipe can be modified with different sugars and more or less salt according to your preferences. I happened to have some brown, some golden, and a handful of raw sugar in addition to the regular white. Very tasty mix. You can also substitute honey.

Use a reliable kitchen scale for this. It may seem strange to weigh liquid, but it’s the most accurate!

With thanks to the interesting, educational, and entertaining Norwegian blog Hobbykokken for the original recipe and inspiration!

Soft-chew Salted Caramels

• 250 grams of heavy cream
• 250 grams of white sugar
• 75 grams of unsalted butter
• 150 g of brown sugar (or a blend of brown and golden)
• 8 g of Canadian sea salt (or fleur de sel) — or to taste
• 1 teaspoon Mexican vanilla

Weigh all ingredients carefully and put in a large heavy-bottom pot on medium-high heat with a candy thermometer on the side. Let come to a boil.

Do not be tempted to stir the pot; the ingredients will marry together on their own.
 

Let everything bubble and simmer for 15 to 20 minutes, until temperature reaches just under 125 degrees celsius/257 F.

Take off the heat and let mellow a bit, then pour into an oven proof dish fitted with parchment paper.

 

Now be patient as the caramel cools and settles overnight.

 

Nice and soft. 

 

Cut into pieces, sprinkle with some more fancy salt, and wrap in parchment. Make sure to taste one first and adjust the amount of salt added. 

  

Put in gift bags and share with your friends. Enjoy!

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