Cream Filled Chocolates (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup (200g) granulated sugar
02 - 1/2 cup (120ml) heavy or whipping cream (butterfat 36-40%)
03 - 1/2 cup (113g) unsalted butter
04 - 1/4 cup (60ml) light corn syrup
05 - 3 tablespoons (44ml) plain water

→ Topping

06 - 1/2 teaspoon flaky sea salt, like Maldon

# Instructions:

01 - Oil a 9×5-inch pan lightly. Cut out a piece of parchment to fit, leaving extra hanging over the edges for easy removal. Oil the paper and set it in the pan.
02 - Slice the butter into chunks and combine it with the cream in a bowl that can go in the microwave. Heat until both are melted and hot, then set aside for later.
03 - Pour water and corn syrup into a small pot. Add the sugar carefully so it doesn't splash up the sides. Stir gently until the sugar is all wet.
04 - Place the pot on medium heat and cook until the sugar is boiling. Put a lid on for 1 minute to create steam and melt any sugar crystals on the pot's sides.
05 - Take off the lid, clip on your candy thermometer, and let the sugar heat up to 320°F (160°C). When the edges turn light amber, add about a sixth of the butter-cream mix while gently stirring with the thermometer's base. Keep adding small amounts and stirring until it's all combined.
06 - Once all the butter and cream are added, the temperature will drop. Keep cooking on medium, stirring occasionally, until the caramel reaches 240°F (115°C). This takes about 5-10 minutes.
07 - Carefully pour the hot caramel into the prepared pan. Let it rest for 20 minutes before sprinkling the sea salt over the top. Leave it to cool for about 3 and a half hours, or until completely set.
08 - Take the caramel out of the pan. If it's sticky or soft, pop it in the fridge for 30-45 minutes to firm up. Use a sharp knife to slice it into pieces—smaller rectangles like 1x1/2 inches work well. Wrap each candy in wax paper or plastic wrap.

# Notes:

01 - A candy thermometer is super important to get your caramel just right.
02 - Want softer results? Throw in 2-4 extra tablespoons of cream. For firmer candies, cook until 245°F (118°C).

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