Prep time: 30 Minutes
Cook time: 2 Hours
- Cooking spray
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup Edo Japan Teriyaki Sauce and Marinade
- 1/4 cup corn syrup
- 1/4 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon vanilla extract
- Line an 8×8-inch baking dish with parchment paper so that excess paper hangs over the edges. Coat the parchment and the sides of the baking dish with cooking spray. If you’re using silicone molds, prep them by spraying with cooking spray.
- Place the cream, butter, and salt in a small saucepan and heat over low heat until the butter melts. Stir in the teriyaki sauce, blending well. Remove from the heat, but keep the pan close by.
- Place the sugar, corn syrup, and water in a large saucepan. Stir until the sugar is evenly moistened and it forms a thick, grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.
- Place the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. 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.
- Turn off the heat under the sugar syrup. While whisking gently, slowly pour the warm cream and butter mixture into the sugar syrup. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.
- Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from the heat when the caramel reaches 245°F to 250°F.
- Quickly whisk the vanilla and soy sauce into the caramel.
- Immediately pour the caramels into the mold. Set the caramels somewhere out of the way to set, for at least 2 hours or (ideally) overnight, to room temperature.
- When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with cooking spray. If you’re using molds, carefully pop them out of the mold with your hands. Wrap the caramels in wax paper.