Print

Easy Homemade Soft and Chewy Caramels

A stack of soft, chewy homemade caramel squares, individually wrapped in plastic wrap, resting on a white marble surface.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, buttery soft and chewy caramels at home with this straightforward recipe. These are perfect for gifting or enjoying as a sweet treat.

Ingredients

Scale
  • 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 vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly grease the paper.
  2. Combine the granulated sugar, corn syrup, brown sugar, butter, and salt in a heavy-bottomed saucepan.
  3. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  4. Stop stirring once the mixture boils. Insert a candy thermometer.
  5. Cook the mixture without stirring until it reaches 245 degrees Fahrenheit (firm-ball stage). This usually takes 15 to 20 minutes.
  6. Remove the pan from the heat. Carefully and slowly pour in the heavy cream while whisking gently. The mixture will bubble vigorously.
  7. Return the pan to medium-low heat. Stir constantly until the mixture reaches 240 degrees Fahrenheit (soft-ball stage).
  8. Remove from heat and stir in the vanilla extract.
  9. Pour the hot caramel into the prepared baking pan. Do not scrape the sides of the pan.
  10. Let the caramel cool completely at room temperature for at least 4 hours, or until firm.
  11. Once firm, use the parchment overhang to lift the block of caramel out of the pan.
  12. Cut the block into 1-inch squares. Wrap each square individually in wax paper or cellophane for storage.

Notes

  • Use a heavy-bottomed pan to prevent scorching the sugar mixture.
  • If you do not have a candy thermometer, you can test the temperature by dropping a small amount of caramel into a cup of cold water; it should form a soft, pliable ball.
  • For softer caramels, cook to 238 degrees F. For firmer caramels, cook to 242 degrees F.

Nutrition

Find it online: https://delishdreams.com/homemade-caramel-soft-chewy-recipe/