Spicy Soft Caramel Candies

Ingredients:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1 teaspoon Firecracker Farm Hot Salt (adjust to taste)
• 1/4 teaspoon salt

Directions:

1. Prepare the Pan:

Line an 8x8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal. Lightly grease the parchment paper with butter or non-stick spray.

2. Heat the Sugar and Corn Syrup:

In a medium saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it reaches a golden amber color (about 5-7 minutes). You can swirl the pan gently if needed.

3. Add the Cream and Butter:

Carefully and slowly add the heavy cream and butter to the caramel mixture. The mixture will bubble up vigorously, so be cautious. Stir constantly until the butter melts and the mixture is smooth.

4. Cook to Temperature:

Attach a candy thermometer to the saucepan and continue to cook the caramel mixture over medium heat until it reaches 245°F (118°C). This ensures the caramels will be soft and chewy.

5. Flavor the Caramel:

Remove the saucepan from the heat and stir in the vanilla extract, Firecracker Farm Hot Salt, and regular salt. Stir until fully incorporated.

6. Pour and Cool:

Pour the hot caramel mixture into the prepared baking pan, spreading it evenly. Let it sit at room temperature for about 2 hours or until fully set.

7. Cut the Caramels:

Once set, lift the caramel out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into small squares or rectangles with a sharp knife.

8. Wrap the Caramels:

For easier handling and storage, wrap each caramel individually in wax paper or parchment paper squares.

Note:

• Adjust the amount of Firecracker Farm Hot Salt to your preferred level of spiciness.
• Store the caramels in an airtight container at room temperature for up to two weeks.