These caramels are very chewy and tasty but what’s even better is that there is no corn Syrup so chew away!

Supplies

Yields: 30 small caramels

2 cups sugar
½ tsp cream of tartar
1 cup water
1/3 cup heavy cream, room temperature
3 tbsp unsalted butter, room temperature
1 tsp vanilla
1/2 tsp fine sea salt
fleur de sel, for finishing (I prefer this brand)

Special Equipment: candy thermometer

Step 1: Getting Started

First line a 8x8 pan with parchment paper and spray the inside and the sides with non stick spray

Step 2: Stove Time!

In a large pot, combine the sugar, cream of tartar and water and set over low heat to caramelize. Whisk continuously until the sugar dissolves completely and the syrup is clear, around 5-8 minutes. To prevent crystallization, do not rush this step! If sugar crystals appear above the surface of the syrup, wipe down the sides of the pot with a damp pastry brush.

Step 3: Candy Thermometer Time!

When the sugar dissolves, clip an instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar (it must be immersed or it will not read the temperature correctly!). Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. Because this is a no-corn-syrup recipe, this process can take 10-15 minutes, do not attempt to rush it by raising the heat!

Step 4: Caramelizing Time!

Once the sugar starts to caramelize, it will quickly darken. Watch it carefully to make sure the caramel does not burn, and if it starts to darken more around the edges, lower your heat a bit, and swirl it with the thermometer to keep the color even throughout. When the syrup reaches 350 degrees F and is a medium-dark amber color, remove it immediately from the heat and add in the heavy cream and butter. Be careful because the mixture will sputter and foam at this point.

Step 5: Another Step

When the mixture settles, stir with a silicon spatula until smooth. The caramel will begin cooling down so return the pot to the stove and boil until the mixture reaches 248 degrees F, around 1 minute. Remove the pan from the heat, add the salt and vanilla and stir.

Step 6: Into the Pan!

Pour the caramel into the parchment-lined dish and knock the pan against the counter to remove air bubbles. Let the caramels set for 2 hours – overnight in a cool, dry place.

Step 7: Out of the Pan!

Lift the caramels out of the dish using the parchment paper (optional: sprinkle with fleur de sel). Cut into desired shape with a sharp knife. If the caramels stick to your knife, spray your knife with a little nonstick spray.

Step 8: Wrapping Time!

Cut squares of wax or parchment paper a little larger than the size of your caramels and wrap each caramel, twisting the edges closed.

Caramels will keep at room temperature for up to 2 weeks.

NOTE: If you store the caramel in an airtight container to use later, you will need to place it in a bowl of boiling water to warm before pouring.