Chewy Caramel Candy

METHOD

1. Cook water, glucose, and sugar to a medium dark amber color, 370°F-375°F. (This can take between 9-14 minutes, it's okay to stir a few times with a spatula during the process).

2. Turn heat off and add the butter, whisking until incorporated, then whisk in warm soy milk until emulsified. Bring the mixture to 245°F.

3. Add the chocolate and salt, immersion blend smooth.

4. Pour into sheet pan lined with silpat and sprayed frame, or sprayed parchment paper lined sheetpan. Leave out uncovered at room temperature until firm. Cut, wrap.

NOTES

· The first cook for the sugar is to determine the final color of the caramel, the second cook determines the consistency of the caramel.

· Leave the caramels in the fridge or cool place until ready to consume to extend shelf life.

· 4x the recipe to make a half sheet pan as seen in the video.