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Best Soft, Chewy Sea Salt Caramels From Scratch

A close-up stack of homemade, soft, square caramels topped generously with flaky sea salt.
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Create rich, buttery, and chewy homemade caramels that melt in your mouth. This classic recipe uses simple ingredients for a foolproof result, perfect for gifting or enjoying as a sweet treat.

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 vanilla extract
  • 1/2 teaspoon fine sea salt, plus more for sprinkling

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang on two sides for easy removal later. Lightly grease the parchment paper.
  2. Combine the granulated sugar, corn syrup, heavy cream, and brown sugar in a heavy-bottomed, 3-quart saucepan.
  3. Stir the mixture constantly over medium heat until the sugar dissolves and the mixture begins to boil. 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 immediately when it reaches 245 degrees F. Carefully whisk in the butter until it is completely melted and incorporated. The mixture will bubble up.
  7. Stir in the vanilla extract and 1/2 teaspoon of sea salt.
  8. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  9. Sprinkle the top evenly with extra sea salt. Let the caramel cool completely at room temperature for at least 3 hours, or until firm.
  10. Once firm, use the parchment paper overhang to lift the block of caramel out of the pan.
  11. Cut the caramel block into 1-inch squares using a sharp, lightly oiled knife or pizza cutter. Wrap each piece individually in wax paper or cellophane for storage.

Notes

  • For the softest caramels, do not let the mixture exceed 245 degrees F. If it reaches 250 degrees F, the caramels will be too hard.
  • If you want a quick method for small batches, you can make microwave caramels, but this classic method yields the best texture.
  • Store your homemade caramels in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://tastethisplate.com/best-soft-chewy-sea-salt-caramels-recipe/