Soft Caramel Candies Recipe

Unsalted butter: Provides a rich, creamy base for the caramel.

Granulated sugar: Adds sweetness and helps achieve the caramelization process.

Light corn syrup: Prevents crystallization and ensures a smooth texture.

Sweetened condensed milk: Adds creaminess and sweetness to the caramel.

Vanilla extract: Enhances the flavor with a warm, aromatic note.

Sea salt: Balances the sweetness and adds a subtle, savory touch.

When making caramel, it's crucial to stir constantly to prevent the mixture from burning. Use a heavy-bottomed saucepan to ensure even heat distribution. Also, make sure your candy thermometer is accurate; calibrate it if necessary. This will help you achieve the perfect temperature of 245°F (118°C) for a soft, chewy texture.

• unsalted butter - Substitute with salted butter: Reduce the amount of sea salt in the recipe to balance the saltiness.

• unsalted butter - Substitute with margarine: Provides a similar texture and fat content, though the flavor might slightly differ.

• granulated sugar - Substitute with brown sugar: Adds a deeper, molasses-like flavor and a slightly darker color to the caramel.

• granulated sugar - Substitute with coconut sugar: Offers a caramel-like flavor and is a less refined sugar option.

• light corn syrup - Substitute with honey: Adds a natural sweetness and a slightly different flavor profile.

• light corn syrup - Substitute with maple syrup: Provides a distinct maple flavor and natural sweetness.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Combine evaporated milk with an equal amount of granulated sugar to mimic the sweetness and consistency.

• sweetened condensed milk - Substitute with coconut milk and sugar: Use coconut milk and an equal amount of granulated sugar for a dairy-free alternative.

• vanilla extract - Substitute with vanilla bean paste: Provides a more intense vanilla flavor and visual appeal with vanilla bean specks.

• vanilla extract - Substitute with almond extract: Offers a different but complementary flavor to the caramel.

• sea salt - Substitute with kosher salt: Provides a similar salty flavor, though you may need to adjust the quantity slightly.

• sea salt - Substitute with table salt: Use a smaller amount since table salt is finer and more concentrated in flavor.

• To keep your caramel candies fresh and delightful, store them in an airtight container. This will prevent them from absorbing any unwanted odors or moisture from the environment.

• If you plan to enjoy your dessert within a week, simply place the container in a cool, dry place. Avoid direct sunlight or heat sources, as they can cause the caramel to soften or melt.

• For longer storage, consider refrigerating your soft caramel candies. Place them in an airtight container or a resealable plastic bag, ensuring they are well-sealed to maintain their texture and flavor.

• When freezing, wrap each caramel candy individually in parchment paper or wax paper. This prevents them from sticking together and makes it easy to grab a piece whenever you crave a sweet treat.

• Place the wrapped candies in a freezer-safe bag or container. Label it with the date to keep track of their freshness. Properly stored, they can last up to three months in the freezer.

• To enjoy frozen caramel candies, allow them to thaw at room temperature for about 15-20 minutes. This will bring back their soft, chewy texture, making them as delightful as when they were freshly made.

• If you notice any crystallization or changes in texture, gently warm the caramel in your hands or let it sit at room temperature for a bit longer. This should help restore its smoothness and consistency.

• Microwave Method:

  1. Place a few pieces of soft caramel candies on a microwave-safe plate.
  2. Cover the candies with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 10-15 seconds.
  4. Check the consistency; if they need more time, heat in 5-second intervals until they reach the desired softness.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Line a baking sheet with parchment paper and place the soft caramel candies on it, ensuring they are spaced out.
  3. Cover the candies with another sheet of parchment paper to prevent them from sticking.
  4. Warm the candies in the oven for about 5-7 minutes.
  5. Remove from the oven and let them cool slightly before handling.

• Stovetop Method:

  1. Place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water (double boiler method).
  2. Add the soft caramel candies to the bowl.
  3. Stir gently and continuously until the candies soften to your liking.
  4. Carefully remove the bowl from the heat and let the candies cool slightly before serving.

• Hot Water Bath Method:

  1. Fill a large bowl with hot water (not boiling).
  2. Place a smaller bowl with the soft caramel candies inside the larger bowl, ensuring no water gets into the smaller bowl.
  3. Let the candies sit in the hot water bath for about 5-10 minutes, stirring occasionally.
  4. Once softened, remove the smaller bowl and let the candies cool slightly before handling.

• Steam Method:

  1. Place a steamer basket over a pot of simmering water.
  2. Line the steamer basket with parchment paper to prevent sticking.
  3. Place the soft caramel candies in the steamer basket.
  4. Cover and steam for about 3-5 minutes.
  5. Check the candies for softness and remove them from the steamer once they reach the desired consistency.

• Baking dish: A flat, rectangular dish used to pour and set the caramel mixture.

• Parchment paper: Non-stick paper used to line the baking dish, making it easier to remove the caramel once it has set.

• Saucepan: A deep cooking pan with a handle, used to melt the butter and cook the caramel mixture.

• Candy thermometer: A thermometer specifically designed to measure high temperatures, essential for ensuring the caramel reaches the correct temperature.

• Wooden spoon: A sturdy spoon used for stirring the caramel mixture constantly to prevent burning.

• Knife: A sharp tool used to cut the cooled caramel into small squares.

• Parchment paper squares: Small pieces of parchment paper used to wrap each caramel candy individually.

Prepare ingredients in advance: Measure and cut all ingredients before starting to save time during the cooking process.

Use a microwave: Melt the butter in the microwave to speed up the initial steps.

Preheat the saucepan: Preheat your saucepan slightly before adding the butter to reduce melting time.

Use a stand mixer: Use a stand mixer with a paddle attachment to stir the mixture constantly, freeing up your hands.

Quick cooling: Place the baking dish in the fridge to cool the caramel faster.

Cut with a hot knife: Heat your knife slightly before cutting the caramel to make cleaner cuts and save time.