Soft Caramels

Using Fresh Dairy Products

Preparation info

  • Difficulty


  • Yield:

    182 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk 1360 g 48 oz 47%
Sugar 680 g 24 oz 23%
Heavy cream 280 g 10 oz 10%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 570 g 20 oz 19%
Butter 40 g 1.5 oz 1%
Salt 1 tsp 1 tsp <1%
Batch Size 2930 g 103.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed


  1. Combine the milk, sugar, cream, and vanilla bean and its seeds in a heavy saucepan. Bring to a boil while stirring constantly.
  2. Add the glucose syrup and continue cooking over moderate heat while stirring constantly.
  3. When the mixture reaches 110°C/230°F, add the butter and continue cooking while stirring.
  4. When the mixture reaches 117°C/243°F, add the salt, remove from the heat, and remove the vanilla bean.
  5. Pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Allow to cool to room temperature.
  6. Precoat the slab with the tempered dark chocolate. Mark with a 20-mm/⅞-in caramel cutter, then cut, using a sharp, oiled chef’s knife.