Caramel Candies 焦糖软糖

Caramel Candies 焦糖软糖

I vaguely remember myself enjoying caramel candies during my childhood - not those hard candies but the chewy gummy type which stick to your teeth as you bite. As a child, these type of candies were very popular, we didn't mind at all to get our teeth covered with candies, the stickier the better in fact!

Now, I could hardly find them anymore. The easily available ones are the hard candy type, sometimes with some liquid filling inside. I had searched high and low in Singapore but to no avail. What a disappointment!

Of course I have to recreate them in my kitchen. Boiling sugar is no joke, neither is getting spilt by it. I was all suited up with hand gloves and goggles while stirring it. I should have taken a photo of myself but... I was too embarrassed. 

After the hard works, I couldn't wait to show them to Lyn and El even before refrigerate them, but alas! They were taken aback by the sticky texture. El especially doesn't like anything that can stick on his hand, yes, not even chocolate!

No choice then, all goes into refrigerator and cut into super mini size so they won't complain.

Caramel Candies
Makes 5"x7" candies

  • 113g butter
  • 120ml / 118g heavy cream
  • 3 tbsp water
  • 60ml / 85g light corn syrup
  • 200g sugar
Cooking Directions
  1. Over gentle heat, melt butter together with heavy cream. Set aside
  2. In another pot (deep pot preferred), over medium heat, bring water, corn syrup and sugar to boil. Be careful not to spill the sugar to the side of the pot, else it will get harden and difficult to clean.
  3. Cover the pot and cook for 1 min.
  4. Open the cover and cook for another 5-10 minutes untill 160C
  5. Add (1) into the pot, 1/6 at a time until finish. Stir constantly while pouring. The mixture will bubble vigorously so be careful not to get it spill onto you.
  6. Cook until the mixture register 115C, stir often.
  7. While hot, pour the mixure to mold.
  8. Let it cool for at least 4 hours before cutting.

  • 113克牛油
  • 120毫升/118克鲜奶油
  • 3汤匙水
  • 60毫升/85克轻玉米糖浆
  • 200克糖
  1. 用文火,融化牛油和鲜奶油。 备用。
  2. 取另一个锅(建议用深锅),以中火煮沸水,玉米糖浆和糖。小心不要把糖洒到锅的内侧,否则变硬后不易清洗。
  3. 盖上锅盖,煮1分钟。
  4. 打开盖子,再煮5-10分钟,直到160℃
  5. 把(1)慢慢倒入锅中,每次倒1/6,直到完成。要不断搅拌。倒入时会起大量泡沫要小心不要被溅到。
  6. 煮到115℃,要不时搅拌。
  7. 乘热,倒入模具。
  8. 冷却至少4小时才切割。


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