A rich, buttery caramel that melts in your mouth is a timeless treat, perfect for gifting or enjoying as a sweet indulgence. This homemade caramel candy recipe captures the perfect balance of sweetness and creaminess, with a luscious, chewy texture that makes every bite irresistible. With simple pantry ingredients and a few precise techniques, you can create foolproof caramel that sets beautifully, stays smooth, and offers just the right amount of chew.
Ingredients Overview
Each ingredient plays a crucial role in achieving the perfect caramel texture and depth of flavor. Granulated sugar and light brown sugar work together to provide sweetness and a touch of molasses richness. Heavy cream adds a velvety smoothness, while light corn syrup prevents crystallization, ensuring a silky consistency. A touch of salt balances the sweetness, enhancing the overall flavor, while vanilla extract and vanilla bean seeds contribute a warm, aromatic note. The unsalted butter not only enriches the caramel but also helps create a soft, chewy bite.
For those looking to customize the recipe, substitutions can be made. A dairy-free version can be achieved by using full-fat coconut cream and vegan butter, while honey or golden syrup can replace light corn syrup for a slightly different depth of sweetness.
Step-by-Step Preparation
Lining the baking pan with buttered aluminum foil is essential for easy removal, preventing the caramel from sticking and making the cutting process seamless. A sturdy, heavy-bottomed saucepan is recommended to prevent scorching and distribute heat evenly as the caramel cooks.
Once the pan is ready, the caramel base comes together by combining heavy cream, granulated sugar, brown sugar, and corn syrup in the saucepan. Stirring constantly ensures the sugars dissolve properly, creating a thick, slightly cloudy mixture. The key here is patience—allowing the sugars to melt fully without rushing the process prevents graininess.
Using a candy thermometer is crucial to achieving the perfect caramel consistency. As the mixture heats, sugar crystals may form along the sides of the pan. Brushing them down with a water-moistened pastry brush ensures a smooth, even texture. The caramel should cook undisturbed until it reaches 245°F (118°C), the optimal temperature for soft and chewy caramels.
As soon as the caramel reaches temperature, the pan is removed from heat, and salt, vanilla extract, vanilla bean seeds, and butter are stirred in. This step requires caution, as the mixture may bubble vigorously when the butter and vanilla are added. Stirring thoroughly ensures even distribution of flavors and a silky finish.
Pouring the hot caramel into the prepared baking pan should be done swiftly but carefully, spreading it evenly to ensure a uniform thickness. A light sprinkle of coarse sea salt on top adds an extra layer of flavor, enhancing the caramel’s sweet and salty contrast. Allowing the caramel to cool completely at room temperature—at least four hours or overnight—is essential for it to set properly.
Once fully set, lifting the caramel from the pan using the foil overhang makes handling easier. Peeling off the foil and transferring the caramel slab to a cutting board allows for smooth slicing. Using a sharp knife, the caramel is cut into uniform squares or rectangles. For a polished finish, each piece can be individually wrapped in wax paper or decorative candy wrappers.
Recipe Tips & Frequently Asked Questions
How to achieve a soft yet chewy caramel texture:
Cooking the caramel to exactly 245°F (118°C) ensures the ideal consistency—soft but not too sticky.
Adjusting the firmness by tweaking the cooking temperature slightly:
For firmer caramels, cook to 248°F (120°C); for softer, cook to 240°F (116°C).
Preventing crystallization and keeping the caramel smooth:
Stirring too much after the initial sugar dissolves can introduce crystals. Instead, let the mixture cook undisturbed.
Can I make this caramel without a thermometer?
While a thermometer is highly recommended, a cold water test can be used—drop a small amount of caramel into cold water; if it forms a soft, pliable ball, it’s ready.
What is the best way to prevent the caramel from sticking to the knife when cutting?
Lightly greasing the knife with butter or oil helps create clean cuts.
How do I make salted caramel instead of classic caramel candies?
Simply increase the sea salt topping, or stir in an extra 1/2 teaspoon of salt after cooking.
What to Serve With This Recipe
These soft caramel candies pair beautifully with coffee, tea, or warm spiced beverages like chai or hot cocoa. They can also be used creatively in desserts—melted into a sauce for drizzling over ice cream, incorporated into brownies, or layered inside cookies for a gooey surprise.
Storage and Wrapping Tips
For optimal freshness, store caramels in an airtight container at room temperature for up to two weeks. If gifting, wrap each caramel individually in wax paper or decorative foil for an elegant touch. Caramels can also be stored in the refrigerator for up to a month, though they may firm up slightly and should be brought to room temperature before serving.
Homemade soft caramel candies are a delightful treat, offering a balance of rich sweetness, creamy texture, and a hint of vanilla warmth. Whether made for special occasions, holiday gifts, or simple everyday enjoyment, these caramels are sure to impress. Experiment with flavors, textures, and mix-ins to create a truly personalized confection that brings joy with every bite.
Ingredients
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 and 1/2 cups (355ml) heavy cream
1/3 cup (80ml) light corn syrup
1 teaspoon pure vanilla extract
1 teaspoon salt
Seeds scraped from 1/2 of a vanilla bean
1 Tablespoon (14g) unsalted butter, softened (plus extra for greasing the pan)
Coarse sea salt for sprinkling (optional)
Instructions
Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides for easy removal later. Lightly coat the foil with butter to prevent sticking.
In a sturdy 3-quart saucepan, combine the heavy cream, granulated sugar, brown sugar, and corn syrup. Set the pan over medium heat and stir continuously with a wooden spoon until the sugars dissolve and the mixture becomes thick and slightly opaque.
Once the mixture begins to boil, use a pastry brush dipped in water to gently wash down the sides of the pan, preventing sugar crystals from forming. Secure a candy thermometer to the pan, ensuring it doesn’t touch the bottom to get an accurate reading.
Allow the caramel to cook undisturbed until it reaches 245°F (118°C). As soon as it reaches the target temperature, remove the pan from heat immediately. Carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. Be mindful as the mixture may bubble vigorously.
Pour the hot caramel into the prepared pan, spreading it evenly. If desired, sprinkle a light dusting of coarse sea salt over the top for an extra touch of flavor. Let the caramel cool completely at room temperature, uncovered, for at least 4 hours or overnight.
Once fully set, lift the caramel slab from the pan using the overhanging foil. Gently peel away the foil and transfer the caramel to a cutting board. With a sharp knife, cut into uniform squares or rectangles. If preferred, wrap each piece in candy wrappers for easy storage and gifting.
Soft Caramel Candies Recipe
Ingredients
- 1 cup 200g granulated sugar
- 1/2 cup 100g packed light brown sugar
- 1 and 1/2 cups 355ml heavy cream
- 1/3 cup 80ml light corn syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- Seeds scraped from 1/2 of a vanilla bean
- 1 Tablespoon 14g unsalted butter, softened (plus extra for greasing the pan)
- Coarse sea salt for sprinkling optional
Instructions
- Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides for easy removal later. Lightly coat the foil with butter to prevent sticking.
- In a sturdy 3-quart saucepan, combine the heavy cream, granulated sugar, brown sugar, and corn syrup. Set the pan over medium heat and stir continuously with a wooden spoon until the sugars dissolve and the mixture becomes thick and slightly opaque.
- Once the mixture begins to boil, use a pastry brush dipped in water to gently wash down the sides of the pan, preventing sugar crystals from forming. Secure a candy thermometer to the pan, ensuring it doesn’t touch the bottom to get an accurate reading.
- Allow the caramel to cook undisturbed until it reaches 245°F (118°C). As soon as it reaches the target temperature, remove the pan from heat immediately. Carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. Be mindful as the mixture may bubble vigorously.
- Pour the hot caramel into the prepared pan, spreading it evenly. If desired, sprinkle a light dusting of coarse sea salt over the top for an extra touch of flavor. Let the caramel cool completely at room temperature, uncovered, for at least 4 hours or overnight.
- Once fully set, lift the caramel slab from the pan using the overhanging foil. Gently peel away the foil and transfer the caramel to a cutting board. With a sharp knife, cut into uniform squares or rectangles. If preferred, wrap each piece in candy wrappers for easy storage and gifting.
