Print

Delicious Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

Soft, chewy, and irresistibly buttery homemade caramels made from simple pantry staples like sugar, cream, butter, and corn syrup. This silky-smooth candy sets perfectly, making it an ideal treat for holiday gifting or personal indulgence.

Ingredients

Caramel Base

  • 2 cups granulated sugar (400g)
  • 1 cup packed light or dark brown sugar (220g)
  • 1 cup light corn syrup (240ml)
  • 1 cup unsalted butter, cubed (226g)
  • 1 teaspoon salt

Wet Ingredients

  • 2 cups heavy cream, room temperature (480ml)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Pan: Lightly butter a 9×13-inch baking pan and line it with parchment paper, allowing the excess to come up the sides. Lightly butter the parchment paper to prevent sticking.
  2. Combine Ingredients: In a large, heavy-bottomed saucepan (4 to 5-quart capacity), combine the granulated sugar, brown sugar, corn syrup, butter, and salt. Place the pan over medium heat.
  3. Melt and Dissolve Sugars: Stir constantly until the butter and sugars melt and the mixture begins to bubble gently but not boil vigorously, approximately 5 minutes. Use a wet pastry brush to dissolve any sugar crystals on the sides of the pan to prevent crystallization.
  4. Add Cream: While whisking, slowly pour in the room-temperature heavy cream over about 1 minute, continuing to stir constantly.
  5. Cook to Temperature: Attach a candy thermometer and bring the mixture to a boil, stirring constantly, until it reaches 245°F to 248°F (approximately 20 to 25 minutes). Alternatively, test by dropping a small amount into cold water; it should form a firm but pliable ball.
  6. Finish and Pour: Remove the saucepan immediately from the heat. Carefully stir in the vanilla extract. Pour the hot caramel into the prepared pan and allow it to cool completely at room temperature for about 4 hours.
  7. Optional Salt Topping: To enhance flavor, sprinkle flaked sea salt on the caramel about 30 minutes after pouring, once it has partially set.
  8. Cut and Store: Remove the cooled caramel slab from the pan, peel away the parchment paper, and cut into squares. Wrap each caramel individually in wax paper. Store at room temperature for up to 1 month or refrigerate for several weeks. Allow refrigerated caramels to come to room temperature before eating to avoid breakage.

Notes

  • Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
  • Refrigerate caramel to speed up cooling, but remove it 30 minutes to 1 hour before slicing, as cold caramel can shatter or break.
  • Lightly buttering both the pan and parchment paper prevents sticking and helps with removal after cooling.

Find it online: https://marthatasty.com/soft-and-chewy-homemade-caramels-recipe/