Easy 5-ingredent salted chewy caramel candy
Today I am going to make Caramel mou au beurre salé , salted butter caramel. This can be perfectly accompanied with espresso instead of dessert. Also it will make great treats for holidays.
It is a simple and heavenly recipe but there are two things you should keep in mind:
- All ingredients should be measured and cooking tools should be prepared on the working space before starting.
- You need a cooking thermometer. You remember? I cooked sugar at 120 degrees C. for Italian meringue. Today I am cooking the sugar at 180 C, it will be real nice brown.
* This recipe is French style. 180C is very high temperature. So, it has slightly bitter edge from burnt sugar, which is not available in America.
Chewy caramel candy, deep dark caramel with rich velvety texture and soft yet chewy. It comes with an espresso at French fine dining restaurants. I love it. Everybody loves it.
French chewy caramel candy, caramel mou au beurre salé, typically tastes slightly burnt.
So, let’s get started!
First, pour the sugar into a sauce pan. Over medium heat let it totally dissolve without water. Don’t forget to stir occasionally. A pan with a thick bottom is perfect for caramel recipes.
When the sugar is completely melt and amber brown, place a cooking thermometer into the pan. The temperature could rise quickly. As soon as it reaches 180 degrees C (356 F), quickly add in cream and continue stirring.
Always on the heat, simmer until 140 degrees C (284 F) and immediately remove from the heat.
Add in the butter and stir rigorously until combined. Then add in vanilla extract and salt. And stir until silky and homogeneous.
Pour into the tin and sprinkle with salt. And let it for 2 hours, or until completely cooled.
The tin should be removed easily. Again oil your knife and your fingers. And cut the caramel into pieces.
- 1 ¼ cups caster sugar (250 g)
- ⅓ cup single cream (80 g)
- 1 teaspoon pure vanilla extract
- 5 ½ tablespoons unsalted butter (0.7 stick; 78 g)
- ½ teaspoon salt
- Melted dark chocolate, optional
- First, brush oil the inside of the square baking pan ( 7 by 7 inches: 15 by 15 cm). Today I am using canola oil. *Don’t use extra olive oil, if you don’t want olive oil-flavored caramel. Also brush the parchment paper on the bottom. I am using a silicon pad today.
- Then, pour the sugar into a sauce pan. Over medium heat let it totally dissolve without water. Don’t forget to stir occasionally. A pan with a thick bottom is perfect for caramel recipes.
- When the sugar is completely melt and amber brown, place a cooking thermometer into the pan. The temperature could rise quickly. As soon as it reaches 180 degrees C (356 F), quickly add in cream and continue stirring.
- Always on the heat, simmer until 140 degrees C (284 F) and immediately remove from the heat.
- Add in the butter and stir rigorously until combined. Then add in vanilla extract and salt. And stir until silky and homogeneous.
- Pour into the tin and sprinkle with salt.
- Let it for 2 hours, or until completely cooled.
- The tin should be removed easily. Again oil your knife and your fingers. And cut the caramel into pieces.
Eileen Toh says
I’ve tried this recipe. The caramel tastes yummy but it doesn’t set as candies. What should I take not of?
EugenieKitchen says
Hi, there are two possible reasons: 1) the sugar is not cooked enough 2) too much cream is used. Better luck next time!