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

Ingredients

113g butter
120ml / 118g heavy cream
3 tbsp water
60ml / 85g light corn syrup
200g sugar

Cooking Directions

Over gentle heat, melt butter together with heavy cream. Set aside
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.
Cover the pot and cook for 1 min.
Open the cover and cook for another 5-10 minutes untill 160C
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.
Cook until the mixture register 115C, stir often.
While hot, pour the mixure to mold.
Let it cool for at least 4 hours before cutting.