Caramel Candies – Hard or Soft and Chewy

Instructions

• 1. Prepare the caramel mold : line an about 15cm x 15cm square caramel mold with parchment paper. Set aside.
• 2. In a medium non-sticky saucepan, combine milk, sugar, honey and vanilla. Bring it to a boil to melt the sugar. Shake the pan gently to redistribute the melting sugar over medium heat, but do not stir sugar at this point.
• 3. When the sugar dissolves, add heavy cream and butter. Whisk gently over medium-low heat.
• 4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm as shown in the pictures.
• 5. The mixture will get bubbly and thick (see pictures). The process will take about 40 to 60 mins (Depend on the heat level).
• 6. Stirring the caramel will become harder. If you like soft caramels, then stir less. You will get a better feel for the perfect timing after several trials :-)
• 7. Pour the caramel mixture into the prepared mold. Sprinkle with sea salt if you like.
• 8. When the caramel cools to room temperature, refrigerate until cooled and hardened. If you have made harder caramel, I recommend you cut it before refrigerating as otherwise it will very difficult to cut.
• 9. Cut caramel into small pieces as you like them and, if desired, wrap them up in wax paper.