Yield: 100 wrapped candies or 50 chocolate covered squares
What I used:
- 1/2 cup water
- 2 cups sugar
- 1 tsp vanilla extract
- 1 can (14oz) sweetened condensed milk
- 1 cup light corn syrup
- 12 tbsp (1 1/2 sticks) unsalted butter
- 1 tsp salt
- OPTIONAL (see below for preparation ideas):
- Strips of wax paper
- 24oz semi-sweetened chocolate (tempered or combined with 1/2 block parrafin wax)
- Crushed sea salt
(1) Lightly butter baking pan (9×13 or 10×14 work best). Line with wax paper and butter wax paper.
(2) Combine all ingredients except salt in the bottom of a heavy-bottomed 4-quart saucepan (sugar will bubble when melted, so you want to err on the side of a larger pan).
(3) Stirring constantly, cook until the recipe reaches 240°F. Begin testing using the ice water technique until sugar reaches “soft ball” stage (roughly 245°F).
(4) Remove from heat and stir in salt.
(5) Pour into prepared pan. Allow to cool completely.
(6) Remove from pan, cut to desired size.
There are many ways to present soft caramels. Here are two of my favorites:
(1) Cut caramels into long, thin pieces.
(2) Cut strips of wax paper and wrap caramels individually, twisting ends of paper to secure.
(1) Cut caramels into squares.
(2) Temper chocolate or melt chocolate + parrafin. Using a toothpick, dip caramel squares into chocolate, smoothly out tops to hid toothpick mark. Sprinkle chocolate immediately with crushed sea salt.