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Best Soft, Chewy Homemade Salted Caramels

Close-up of a stack of soft, chewy caramels sprinkled with flaky sea salt on a light plate.
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Make rich, buttery, melt-in-your-mouth soft chewy caramels from scratch. This recipe provides a reliable method for classic candy perfect for gifting or enjoying as a sweet treat.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt, plus more for topping

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
  2. In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, brown sugar, and butter.
  3. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves. Stop stirring once it boils.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Cook the mixture without stirring until it reaches 245 degrees Fahrenheit (soft-ball stage). This usually takes 15 to 20 minutes. Watch the temperature closely.
  6. Remove the pan from the heat. Carefully and slowly pour in the heavy cream. The mixture will bubble up significantly. Whisk gently until smooth.
  7. Return the pan to medium-low heat. Continue to cook, stirring constantly, until the mixture reaches 248 degrees Fahrenheit. This step is key for chewy texture.
  8. Remove from heat immediately. Stir in the vanilla extract and 1/2 teaspoon of sea salt.
  9. Pour the hot caramel mixture into the prepared baking pan. Sprinkle the top lightly with extra sea salt.
  10. Let the caramel cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  11. Once firm, use the parchment overhang to lift the block of caramel out of the pan. Cut into 1-inch squares.
  12. Wrap each square individually in wax paper or cellophane for gifting or storage.

Notes

  • For the softest texture, do not let the caramel exceed 248 degrees Fahrenheit. Higher temperatures result in firmer, harder candies.
  • If you want maple flavored candy, substitute 1 tablespoon of the heavy cream with 1 tablespoon of pure maple syrup.
  • You can use this recipe for a quick microwave caramel variation by combining the sugars, corn syrup, and butter in a microwave-safe bowl and heating in short bursts, stirring between each, until melted, then adding cream and heating until it reaches the correct temperature.

Nutrition

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