Step 1

Grease a small pan with butter or coconut oil and line it with parchment paper. I use one of these 6x6 inch pans because I like my caramels to be thick, but you could use a bread pan or something similar.

Step 2

Add the cream and rapadura sugar to a medium-size pot. The mixture will bubble up quite a bit so make sure there is a lot of room at the top. If possible, clip your thermometer to the side of the pot, like is pictured in the photo. Not only does clipping it mean you don't have to hold it, it also ensures more accurate readings than placing the thermometer in and then pulling it out into cooler air throughout the cooking process.

Step 3

Bring the mixture to a boil on the stovetop and then reduce to medium heat - I set my stove to just a little over the exact medium mark. Stir often, then when the mixture reaches 225°F stir constantly until it reaches 240°F (soft ball stage) to prevent the caramel from burning. In my kitchen, it takes about twenty minutes from start to finish.

Step 4

When the caramel reaches 240°F, quickly pour it into your prepared pan and allow to cool to room temperature. Once the caramel is room temperature, pop it in the freezer for about five minutes to make it easier to cut.

Step 5

To cut, score the top with squares to make it easy to figure out exactly where to place your knife.

Step 6

Next, fill a jar with hot water and place the knife inside - I use a butcher knife. Once the knife has warmed for about fifteen seconds, remove and dry it, then run it through a stick of butter (or some coconut oil) to grease both sides before cutting. Cut the first strip you've marked and then continue with the other sections, cleaning and reheating the knife as necessary.

Step 7

Wrap in parchment paper before storing. I store my caramel candy at room temperature if they'll be eaten within a few days. For longer-term storage I keep them in the fridge.