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The Best Soft & Chewy Homemade Sea Salt Caramels (Easy Recipe)

A close-up stack of homemade, soft caramels topped generously with flaky sea salt.
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Make rich, buttery, melt-in-your-mouth soft caramels at home. This easy recipe delivers chewy caramel candies perfect for gifting or snacking.

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 vanilla extract
  • 1/2 teaspoon salt, plus coarse sea salt for topping

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang for easy removal. Set aside.
  2. Combine the granulated sugar, corn syrup, heavy cream, and brown sugar in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugar and brown sugar dissolve completely. Do not let it boil before the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Stop stirring once the mixture boils. Cook until the temperature reaches 245 degrees Fahrenheit (Soft Ball stage). This usually takes about 15 to 20 minutes.
  6. Remove the pan from the heat immediately. Carefully stir in the butter until it melts completely. The mixture will bubble vigorously.
  7. Stir in the vanilla extract and 1/2 teaspoon of salt.
  8. Pour the hot caramel mixture into the prepared baking pan. Sprinkle the top evenly with coarse sea salt.
  9. Let the caramels cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate to set.
  10. Once firm, use the parchment paper overhang to lift the caramel block from the pan. Peel off the paper.
  11. Use a sharp, oiled knife to cut the block into 1-inch squares. Wrap each piece individually in wax paper or cellophane for storage or gifting.

Notes

  • For a quicker, beginner-friendly method, you can adapt this using a microwave, heating the sugars and cream in intervals until 245 degrees F is reached, but stovetop cooking gives the best old-fashioned texture.
  • If you prefer a maple accent, substitute 1/4 cup of the brown sugar with pure maple syrup.
  • If your caramels are too hard, next time cook the mixture to a slightly lower temperature, around 242 degrees F.

Nutrition

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