Soft Buttery Holiday Caramel Candies by Savoryspoonnc

Ingredients

• 450g (2 cup) heavy cream
• 2 1/4 tsp vanilla extract
• 1 tsp flaky sea salt
• 450g (1 1/4 cup) golden syrup
• 75g (2 1/2 tbsp) glucose syrup
• 500g (2 1/2 cup) granulated sugar
• 150g (10 1/2 tbsp) unsalted butter, cold and cubed

Instructions

1. Line a square baking pan with parchment paper and lightly grease with butter; set aside.
2. Warm the heavy cream, vanilla extract, and sea salt in a small pot over low heat until just warm, being careful not to let it boil.
3. Combine golden syrup, glucose syrup, and sugar in a large, heavy-bottomed pot over medium-high heat, stirring gently until the sugar is moistened.
4. Bring the syrup mixture to a boil, then cover with foil for 1-2 minutes to help steam wash down any sugar crystals from the sides of the pan.
5. Remove foil, use a pastry brush dipped in water to wipe down any remaining sugar crystals on the sides, and insert a candy thermometer without touching the bottom.
6. Cook the sugar mixture until it reaches 307°F-311°F (153°C-155°C), watching closely as it darkens to amber.
7. Carefully pour the warmed cream into the boiling syrup (it will bubble vigorously) and stir once to combine.
8. Continue cooking over medium-high heat until the mixture reaches 260°F (127°C).
9. Remove from heat, stir in the cold cubed butter until fully melted and incorporated.
10. Pour the caramel into the prepared pan, tap to remove air bubbles, and let cool completely until set before cutting and wrapping.