You reach for peppermints when you need a pick-me-up and chocolate bonbons are your go-to stress relievers. But when you’re craving a creamy, melt-in-your-mouth treat, only chewy caramels will do. Making your own might seem daunting, but with this simple recipe, even kitchen newbies can create soft, luscious candies. Give them as gifts, serve them at a party or save each piece for yourself—there’s not wrong way to enjoy these goodies.Soft Caramel Candies
Yields approximately 36 pieces
1 cup Bob’s Red Mill Turbinado Sugar
½ tsp salt
¾ cup cream
½ cup honey
¼ cup butter, divided
¼ cup water
1 tsp vanilla
- Line an 8 x 8-inch baking pan with parchment paper and lightly coat with non-stick spray.
- In a small saucepan over low-medium heat, melt cream, 2 tablespoons butter, vanilla and salt until fully liquefied and combined. Set aside.
- In a large saucepan over medium-high heat, combine water, honey and sugar. Stir constantly, until sugar has completely melted. Stop stirring and allow mixture to cook on its own for 3-4 more minutes. Use an accurate candy thermometer and, when mixture reaches 310 degrees F, remove from heat.
- Add cream mixture into sugar mixture. Cook on medium-high heat for 5-6 minutes, until it reaches 260 degrees F on a candy thermometer. Remove from heat. Add in remaining 2 tablespoons butter.
- Transfer mixture to prepared pan and let mixture set for an hour.
- Cut into square or rectangle pieces. If desired, top with coarse sea salt. Wrap each piece with parchment or plastic wrap.