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Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Aug 22, 2022
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A two-step approach to making easy caramel candies.
Makesabout 55 caramelsreviews
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Let’s talk caramels. The candy kind. The chewy, melt-in-your-mouth, deeply sweet, and insanely addictive kind. These make some of the best gifts ever, whether the event is Christmas, a birthday, a thank you for a favor, or a thoughtful hostess gift. Or no reason at all.
You probably already have the ingredients in your pantry, and if you haven’t made caramels recently, you probably don’t know how easy they can be. Grab a bag of sugar and your candy thermometer, folks! We’re making chewy caramel candies today.
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Caramels are one of the easiest and (yes) fool-proof candies you can make. (Image credit: Emma Christensen)
Two-Step Caramels
I prefer a two-step approach to making caramels. First you cook the sugar syrup, and then you stir in the cream and melted butter. I’ve seen (and tried) some recipes that have you cook everything together, but I feel that the two-step process gives more reliable results.
Temperature of the Sugar Syrup
Look at enough caramel recipes, and you’ll notice that there is a huge range of temperatures for cooking that initial sugar syrup, from 250°F (hardball stage) to 320°F (hard crack stage).
I spoke with pastry chef extraordinaire Stella Parks of BraveTart and she confirmed my suspicion: since we’re not usually cooking the syrup until it literally caramelizes (which happens at 330°F), any sugar syrup within this temperature range will make caramels.
12/20/12 Update: The more feedback I’ve gotten from you and the more batches I’ve made myself this holiday season, I believe that a higher temp for the initial sugar syrup (300-320°F) results in darker-colored and firmer caramels that are also less likely to crystalize. Cooking the sugar syrup to a lower temperature (250-275°) gives you lighter-colored and more taffy-like caramels without adding extra cream, as mentioned in the next note.
Soft vs. Firm Caramels
Stella also mentioned that she feels that the amount of cream (or other dairy) used in the recipe has more affect on the texture of the caramels than the temperature of the sugar syrup. After comparing two different caramels made with different amounts of cream, I have to agree.
The recipe below makes chewy caramels that are on the firmer side. For caramels that are more taffy-like, try increasing the amount of cream by 1/4 – 1/2 cup. (Eventually, though, you’ll make a caramel sauce that won’t set into candies if you continue adding cream.)
Making caramels for the first time can feel pretty darn intimidating. Here’s my advice: read through the entire recipe before starting, make sure you have all the right equipment, and use a reliable cooking thermometer. Don’t walk away or answer the phone while you’re making the caramels — the temperature can creep along slowly and then suddenly shoot up. But if you’re paying attention, then nothing will surprise you.
Now, the second time you make caramel candies, you’ll be an old pro. In fact, this caramel-making knowledge can be a bit dangerous. The ability to whip up a batch of caramels on a whim is a power that should not be taken lightly, after all. Just promise me you’ll use your power for good.
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How to Make Soft Caramel Candies
A two-step approach to making easy caramel candies.
Makesabout 55 caramels
Nutritional Info
Ingredients
Cooking spray
- 1 cup
heavy cream
- 4 tablespoons
unsalted butter
- 1/4 teaspoon
salt
- 1 1/2 cups
granulated sugar
- 1/4 cup
light corn syrup
- 1/4 cup
water
- 1/2 teaspoon
vanilla extract
Equipment
8x8-inch baking dish (or similar size)
Parchment paper
2-quart saucepan
4-quart saucepan
Instant-read thermometer or candy thermometer
Spatula
Whisk
Pastry brush
Wax paper
Instructions
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Line an 8x8-inch baking dish with parchment paper so that excess paper hangs over the edges. Coat the parchment and the sides of the baking dish with cooking spray.
Place 1 cup heavy cream, 4 tablespoons unsalted butter, and 1/4 teaspoon salt in the 2-quart saucepan and heat over low heat until the butter melts. Remove from the heat, but keep the pan close by.
Place 1 1/2 cups granulated sugar, 1/4 cup corn syrup, and 1/4 cup water in the larger 4-quart saucepan. Stir until the sugar is evenly moistened and it forms a thick, grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.
Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not use a smaller pan.
Place the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.
Note: If your thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn't reached 250°, wipe down the sides with a pastry brush again. If it has, there's no need.
Turn off the heat under the sugar syrup. While whisking gently, slowly pour the warm cream and butter mixture into the sugar syrup. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.
Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from the heat when the caramel reaches 245°F to 250°F.
Quickly whisk 1/2 teaspoon vanilla extract into the caramel.
Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out. Set the caramels somewhere out of the way to set, for at least 2 hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.
When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with cooking spray.
Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed.
Recipe Notes
Storage: Wrapped caramels will keep at room temperature for about 2 weeks.
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(Images: Emma Christensen)
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Greetings, culinary enthusiasts! Allow me to dive into the delectable world of caramel candies, where my expertise stems from years of culinary exploration and a deep understanding of the intricacies involved in creating these chewy, melt-in-your-mouth delights.
The article by Emma Christensen on The Kitchn introduces a two-step approach to crafting easy caramel candies. Emma, a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts, provides valuable insights based on her experience and knowledge in the realm of cooking. As the author of "True Brews" and "Brew Better Beer," Emma showcases her culinary prowess and dedication to the craft.
Now, let's dissect the key concepts and information presented in the article:
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Caramel-Making Technique: Emma advocates for a two-step approach in making caramels. The process involves cooking the sugar syrup first and then incorporating cream and melted butter. This method, according to Emma, yields more reliable results compared to recipes that involve cooking all ingredients together.
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Temperature of Sugar Syrup: The article discusses the temperature range for cooking the initial sugar syrup, emphasizing that any temperature within the range of 250°F (hardball stage) to 320°F (hard crack stage) can be suitable for making caramels. Feedback suggests that a higher initial temperature (300-320°F) results in darker-colored and firmer caramels.
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Soft vs. Firm Caramels: Emma, drawing insights from pastry chef Stella Parks, notes that the amount of cream used in the recipe has a significant impact on the texture of the caramels. The article suggests that increasing the amount of cream can produce caramels that are more taffy-like, while the provided recipe yields chewy caramels on the firmer side.
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Caramel-Making Tips: Emma offers valuable tips for first-time caramel makers, emphasizing the importance of reading the entire recipe beforehand, ensuring the availability of the right equipment, and using a reliable cooking thermometer. Attention to detail during the process is crucial to avoid surprises in temperature changes.
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Recipe for Soft Caramel Candies: The article includes a detailed recipe for making soft caramel candies, complete with ingredients, equipment, and step-by-step instructions. The recipe involves a combination of heavy cream, unsalted butter, sugar, corn syrup, water, and vanilla extract.
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Storage and Presentation: Wrapped caramels are suggested to have a shelf life of about two weeks at room temperature. The article provides guidance on presenting the finished caramels by cutting them into squares, wrapping each piece in wax paper, and twisting the ends closed.
Emma Christensen's expertise shines through in her meticulous guidance, making this article a go-to resource for anyone looking to master the art of crafting irresistible caramel candies. Happy cooking!
