Soft, chewy, and melt in your mouth caramel is the perfect candy to set out for guests or gift giving. With only a few staple ingredients and a little bit of time, homemade candy has never been easier.
While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 250°F, the sugar syrup will turn transparent and boil rapidly.
Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.
Use a thin knife or small offset spatula to loosen the caramel block from the pan. Transfer the block to a cutting board and cut into desired size and shape. Wrap individually in wax paper if desired.