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The Ultimate Soft, Chewy, Salted Homemade Caramel Candies (Simple 6-Ingredient Method)

A stack of rich, chewy squares of homemade caramel topped with flaky sea salt.
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Make the best homemade caramel candies that are soft, chewy, and perfectly salted. This simple, old-fashioned recipe uses only six ingredients and creates a gourmet treat that beats anything store-bought. They are ideal for gifting or enjoying with your coffee.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse sea salt, plus extra 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.
  2. In a heavy-bottomed saucepan, combine the sugar and corn syrup. Heat over medium heat, stirring constantly until the sugar dissolves completely.
  3. Stop stirring once the sugar dissolves. Allow the mixture to boil until it reaches 245 degrees Fahrenheit on a candy thermometer (firm-ball stage). This takes about 10 to 15 minutes.
  4. While the sugar mixture cooks, warm the heavy cream and butter together in a separate small saucepan or microwave until the butter is melted. Do not boil the cream mixture.
  5. Once the sugar mixture reaches 245 degrees F, carefully pour the warm cream and butter mixture into the sugar mixture. Stir gently until just combined. The mixture will bubble vigorously.
  6. Return the saucepan to medium-low heat. Continue to cook, stirring constantly, until the thermometer reads 248 degrees Fahrenheit. This is the key to soft, chewy caramels.
  7. Remove the pan from the heat immediately. Stir in the vanilla extract and the 1/2 teaspoon of sea salt.
  8. Pour the hot caramel mixture into the prepared baking pan. Sprinkle the top evenly with extra coarse sea salt.
  9. Let the caramel cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  10. Once firm, use the parchment paper overhang to lift the caramel block out of the pan. Cut into small squares. Wrap each piece individually in wax paper or cellophane for gifting.

Notes

  • For a thicker, drizzle-ready homemade caramel sauce, reduce the final cooking temperature to 238 degrees F and skip the cutting step; pour into a jar to cool slightly before using.
  • If you do not have a candy thermometer, the mixture is ready when a drop placed in ice water forms a firm but pliable ball.
  • This recipe is excellent for holiday baking and makes wonderful, budget-friendly gifts for teachers and neighbors.

Nutrition

Find it online: https://kitchenuser.net/best-homemade-caramel-soft-chewy-candies/