Chewy Soy Sauce-Salted Caramel Candy
A simple and sweet recipe for making caramel candy at home, salted with soy sauce for an extra umami flavor.
Servings 18 servings of 2 caramels
Calories 56kcal
Ingredients
- 1 Cup Granulated Sugar
- ¼ Cup Corn Syrup
- ¼ Cup Water
- ½ Cup Heavy Cream
- ½ Cup Unsalted Butter
- ¾ tsp Soy Sauce or more to taste
Instructions
- Before getting started, prepare the butter and heavy cream so they are within easy reach. Line a loaf pan with parchment paper hanging over the edges.
- Add the sugar, corn syrup, and water to a small saucepan. Over medium heat, stir until the sugar is saturated, then stop stirring while the mixtures comes to a boil.
- Allow it to cook, uncovered and without stirring until the bubbles become quieter and lazier. At this point begin checking the temperature. The syrup will begin to change color, and it can happen very quickly. Keep an eye on the temperature, and as soon as it hits 325°F turn off the heat.
- Carefully add in the heavy cream (it will seize and bubble up) and the butter. Over medium-low heat, stir gently to combine, until the butter is melted an incorporated. Increase the heat to medium, and continue cooking until the temperature reaches 245°F.
- Turn off the heat, and let it bubble down for a couple minutes. Then stir in the soy sauce. If you'd like to taste to check the level of saltiness, use a small spoon to drip some caramel into cold water. This will cool it down enough that you can taste it without getting burned.
- Once you are happy with the flavor, transfer the caramel into the prepared loaf pan. Set aside to cool at room temperature for at least an hour. Then refrigerate until fully set, preferably overnight. Meanwhile cut 36 - 2 x 3 ½" pieces of parchment paper and set aside.
- Remove the set caramel from the fridge and let it set at room temperature for about 10-15 minutes until softened. Use the parchment to lift the caramel out of the loaf pan and place on a cutting board.
- Using a long serrated knife, cut the caramel into 36 cubes, in a 9 x 4 grid. Roll each caramel in between your palms into a log-shape, about 1 ½ inches long, and place on a piece of cut parchment, facing in the same direction.
- Roll the parchment around the log, and then twist the ends in the same direction as you rolled. Continue until you have wrapped all the caramels. You can also leave them as cubes and wrap them like presents instead.
- Store wrapped caramels at room temperature for 2-3 weeks in a sealed container, or in the fridge for up to 3 months. Let the caramels come to room temperature before enjoying.