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Soft and Chewy Homemade Caramels: The Simple, No-Fail Recipe

Close-up of several squares of rich, chewy homemade caramel stacked on a small white plate.
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Make classic, buttery, soft and chewy homemade caramels from scratch. This simple recipe is perfect for beginners and ideal for holiday gifting or topping ice cream.

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 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cut into pieces

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, and heavy cream. Place over medium heat.
  3. Stir the mixture constantly until the sugar dissolves completely. 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 (firm-ball stage). This usually takes 15 to 20 minutes. Watch the temperature closely.
  6. Remove the pan from the heat. Carefully stir in the brown sugar, butter, salt, and vanilla extract until smooth. The mixture will bubble vigorously.
  7. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  8. Let the caramel cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  9. Once firm, use the parchment paper overhang to lift the block of caramel out of the pan.
  10. Peel off the parchment paper. Place the block on a cutting board and use a sharp, oiled knife to cut the caramel into 1-inch squares.
  11. Wrap each piece individually in wax paper or cellophane for storage. Store in an airtight container.

Notes

  • For a pourable caramel sauce, stop cooking when the mixture reaches 235 degrees Fahrenheit (soft-ball stage). After adding the butter and cream, whisk until smooth, then cool slightly before using as a topping.
  • If you want salted caramels, sprinkle flaky sea salt over the top of the caramel immediately after pouring it into the prepared pan.
  • Use a light-colored pan to help you judge the color of the caramel as it cooks.
  • Always use a heavy-bottomed pan to prevent scorching the sugar.

Nutrition

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