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Best Soft, Chewy Sea Salt Homemade Caramels

Close-up of a stack of soft, chewy caramels topped generously with flaky sea salt.
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Make melt-in-your-mouth, buttery sweet treats with this easy, no-fail recipe for soft, chewy homemade caramels. These classic sweets are perfect for holiday candy gifts or a simple dessert.

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, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse sea salt, plus more for topping

Instructions

  1. Prepare an 8×8 inch baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper.
  2. Combine the granulated sugar, corn syrup, heavy cream, and brown sugar in a heavy-bottomed, medium saucepan.
  3. Place the saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to boil.
  4. Stop stirring once the mixture boils. Insert a candy thermometer and cook until the mixture reaches 245 degrees Fahrenheit (soft-ball stage). This usually takes about 15 to 20 minutes of cooking without stirring.
  5. Remove the pan from the heat immediately when it reaches 245 degrees Fahrenheit.
  6. Carefully stir in the butter until it is completely melted and incorporated. The mixture will bubble up.
  7. 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 caramels cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  10. Once firm, use the parchment overhang to lift the block of caramel out of the pan. Cut into 1-inch squares. Wrap each piece individually in wax paper or cellophane for storage or gifting.

Notes

  • For a quick version, you can try the 6-minute microwave caramels method, but this old-fashioned method gives the best texture.
  • If you do not have a candy thermometer, the caramel is ready when a small drop placed in ice water forms a soft, pliable ball.
  • Store your finished, wrapped caramels in an airtight container at room temperature for up to three weeks.

Nutrition

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