Chewy Salted Caramel Without Corn Syrup

These chewy candies are very sweet, decadent and relatively easy to make. So long as you have the patience, you can whip up these delicious caramels in your sleep!

4.6 from 170 votes

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Servings 16

Additional Time 2

Total Time 2 25

Ingredients

120 ml (½ cup) heavy cream
100 g (7 tbsp) unsalted butter
200 g (1 cup) caster sugar or granulated (see note 1)
8 g (1 tsp) salt (see note 2)
Flaky sea salt for garnish

Instructions

Brush a 22x11cm (8.5x4.55in) loaf pan with melted butter or spray with cooking spray. Cut two pieces of parchment to fit the length of both sides of the pan. Place them in the pan, overlapping, so they form a sling. Brush these with butter or cooking spray as well. Set aside.
In a small saucepan over medium heat, melt the butter into the heavy cream. Remove from the heat and set aside.
In a medium saucepan over very low heat, pour 90ml (⅓ cup) of water over the sugar. Stirring constantly, slowly dissolve the sugar in the water, ensuring that the sugar is completely dissolved before it comes to a boil. (See note 3)
Once the sugar is dissolved, wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystallizing.
Once the mixture has come to a boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and an instant-read thermometer registers at 175°C (350°F). Do not stir the mixture at all once it has come to a boil.
Turn off the heat and, stirring constantly, pour in the butter and cream mixture along with the salt. It will sputter, foam and steam at this point so do not be alarmed. Stir until well combined and return the heat to medium and continue to cook, stirring constantly, until the mixture reaches 120°C (250°F).
Remove from the heat and pour into the prepared loaf pan. Allow to cool until completely cooled and set, at least 3 hours and up to overnight.
Once cooled, remove from the pan and, using a sharp knife, cut into 16 equal pieces. Garnish with flaky salt and serve.

Video

Notes

I prefer using caster (superfine) sugar over granulated sugar as it dissolves more quickly. If all you have is granulated, this is absolutely fine - just note it may take slightly longer for the sugar to dissolve.
Use the weight measurement of salt over the volumetric if at all possible. The volume of different styles and brands of salt can vary drastically so going by weight will give you the most consistent results.
If you are concerned about the mixture coming to a boil before the sugar is dissolved, feel free to periodically remove the pan from the heat. It is imperative that all of the sugar is dissolved before the mixture boils as this prevents crystallisation later down the track.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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