Creamy caramel candies

Votes: 4

Time: 1 hour 30 min.
Complexity: easily
Quantity: 32 (5 cm) squares

The rich, creamy flavor, soft texture, and mouth-watering terracotta color of caramel deserve to be shared with more people. So, treat your family and friends to these candies.

To prevent the syrup from crystallizing, do not stir it after pouring in the water until you add the butter and cream. It's best to simmer it covered with a transparent lid. You can also add 1/2 teaspoon of cream of tartar to the sugar to prevent crystallization. It's easier to cut the candies into individual pieces using a pizza cutter lightly sprayed with vegetable oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tbsp. sugar
1 cup of water
6 tbsp (90 g) butter
1 cup heavy cream, warmed if possible

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sugar, butter, cream

Cooking the dish according to the recipe:

Place the sugar in a clean, dry saucepan. Pour in the water, moving closer to the edge of the pan to avoid sugar crystals splashing onto the sides. Bring to a boil and cook over high heat until the mixture turns amber. Remove from the heat and stir in the butter with a wooden spoon, then the cream.
Pour into a 20 x 20 cm mold lined with well-greased foil. Allow the caramel to cool and harden. Once set, cut it into squares. Wrap in decorative clear film. Store at room temperature.

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU

Categories:

recipe / Festive dishes / Desserts / Candies

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