Strawberry Cream Chocolates (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup (113g) butter
02 -
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
03 -
3 tablespoons (44ml) water
04 -
1/4 cup (60ml) light corn syrup
05 -
1 cup (200g) sugar
→ Finishing Touch
06 -
1/2 teaspoon flaked sea salt, like Maldon
# Instructions:
01 -
Lightly oil a 9×5-inch loaf pan. Cut parchment paper to fit inside with at least an inch overhang, oil it, and place in the pan.
02 -
Cut butter into 8 pieces, add to a microwave-safe bowl with heavy cream. Microwave until melted and hot; set aside.
03 -
In a small saucepan, combine water and corn syrup. Add sugar, being careful not to splatter it on the sides of the pan. Gently stir the sugar into the water and corn syrup, just enough to moisten it.
04 -
Heat the mixture over medium heat until the sugar boils. Cover with a lid for 1 minute to create steam, which helps any sugar stuck to the sides melt back into the mixture.
05 -
Remove the lid, attach a candy thermometer, and cook until the sugar reaches 320°F (160°C) and turns a light amber color around the edges. Carefully pour about a sixth of the butter and cream mixture into the sugar, stirring with the base of the thermometer. Repeat with the remaining cream and butter, adding it in small batches and stirring between each addition.
06 -
The temperature will drop after adding the cream and butter. Continue cooking until the caramel reaches 240°F (115°C), 5 to 10 minutes.
07 -
Carefully pour the caramel into the prepared loaf pan. Let it cool for about 20 minutes, then sprinkle with flaked sea salt. Allow the caramel to cool completely (about 3 ½ hours).
08 -
Unmold the caramel. If it’s too soft to handle, refrigerate it for 30 to 45 minutes to firm up. Use a large, sharp knife to cut the caramel into your desired shape. We like 1-inch by 1/2-inch rectangles. Wrap the caramels individually in plastic wrap or waxed paper.
# Notes:
01 -
A candy thermometer is essential for achieving the perfect texture and consistency.
02 -
For softer caramels, add 2-4 more tablespoons of cream. For firmer caramels, cook to 245°F (118°C).