Soft Chewy Sea Caramels (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/2 cup (113g) unsalted butter
02 - 1/2 cup (120ml) full-fat cream or whipping cream (36-40% fat)
03 - 3 tablespoons (44ml) plain water
04 - 1/4 cup (60ml) clear corn syrup
05 - 1 cup (200g) granulated sugar
06 - 1/2 teaspoon flaky sea salt, such as Maldon

# Instructions:

01 - Brush a thin coat of oil on a 9×5-inch loaf pan. Snip a parchment strip to line the pan with ends hanging over the sides by an inch. Dab oil on the paper, pop it in the pan, and put aside.
02 - Chop the butter into 8 chunks and toss in a microwave-safe container. Pour in the full-fat cream. Microwave for 1-2 minutes till butter melts completely and mixture gets hot. Set this aside.
03 - Pour water and corn syrup into a small pot. Drop in sugar carefully without getting any on the sides. Stir gently just enough to dampen all the sugar.
04 - Turn heat to medium until sugar bubbles up. Pop a lid on for 60 seconds to make steam inside. Take lid off and clip on your candy thermometer. Let it bubble until it hits 320°F (160°C) and turns pale amber, about 5-10 minutes.
05 - Very slowly pour roughly one-sixth of your butter-cream mixture into the hot sugar, stirring as you go. Keep adding the rest bit by bit, making sure to stir between each pour.
06 - Keep the mix bubbling until your thermometer shows 240°F (115°C), which takes around 5-10 minutes.
07 - Dump the hot caramel into your lined pan. Let it sit for 20 minutes before sprinkling salt on top. Leave it alone until totally cool (about 3 ½ hours).
08 - Pull the caramel from the pan. If it feels too gooey, stick it in the fridge for 30-45 minutes. Slice into small 1-inch by 1/2-inch blocks. Fold each piece in plastic wrap or wax paper.

# Notes:

01 - Try using pure honey or golden syrup instead of corn syrup
02 - Want softer treats? Just add 2-4 more tablespoons of cream
03 - For chewier, firmer candy, cook until it reaches 245°F instead of 240°F
04 - Don't try making a double batch at once
05 - They'll keep in the fridge for two weeks or in the freezer for a month

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