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Tasty Soft Chewy Caramels

Featured in: Indulge in Heavenly Sweet Treats

These Soft Chewy Sea Caramels turn basic pantry items into decadent, mouthwatering treats. The instructions focus on precise timing that guarantees the ideal soft, chewy bite, while sea salt sprinkles add a fancy touch. What sets these caramels apart is the careful watch on temperature and gradual blending of components, creating an ultra-smooth, creamy texture. Though you'll need some attention to detail and the right tools, even beginners can tackle this project and end up with fancy-looking caramels great for presents or snacking.
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Lily chef cooking Cookingwithmee blog.
Updated on Fri, 11 Apr 2025 19:15:44 GMT
Homemade Salted Caramels Recipe Pin it
Homemade Salted Caramels Recipe | cookingwithmee.com

Turn ordinary items into rich, melt-in-your-mouth caramels that stand up to fancy candy shops. This easy-to-follow method makes chewy treats with just the right mix of sweet and salt, showing that making candy at home can be simple and fun.

After making batch after batch, I've learned that getting the temperature and timing just right is the secret to success.

Key Ingredients

  • Granulated Sugar: Stick with cane sugar for best results
  • Light Corn Syrup: Helps stop sugar crystals from forming
  • Heavy Cream: Must contain at least 36% fat
  • Unsalted Butter: Get good quality and let it sit out first
  • Sea Salt: Go for the flaky kind on top
  • Water: Just a bit to wet the sugar
  • Vanilla Extract: Real stuff works better than fake

Step-by-Step Guide

1. Get Your Pan Ready:
Put parchment in your loaf pan with extra hanging over the sides. Lightly oil the paper. Stick your candy thermometer on the pan but don't let it touch the bottom.
2. Start Cooking Sugar:
Combine water, corn syrup, and sugar in a heavy pot. Stir just once to dampen everything. Heat until it boils. Put the lid on for a minute.
3. Watch the Color Change:
Let it cook with the lid off until you see golden amber around the edges. While waiting, melt your cream and butter in the microwave. Keep it warm with a cover on top.
4. Add Your Cream:
Slowly pour in the warm cream mix while stirring. It'll bubble up like crazy. Keep cooking until it hits exactly 240°F (115°C).
5. Finish Up:
Right away pour everything into your ready pan. Let it cool for twenty minutes, then sprinkle salt on top. Wait about four hours total until it's completely set.
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Easy Homemade Salted Caramels Recipe | cookingwithmee.com

Keeping and Serving Tips

Lift caramels out using the parchment edges. Cut them into one-inch squares with a knife that's been dipped in hot water and wiped dry between cuts. For a nice touch, wrap each piece in small wax paper squares and twist the ends. Keep wrapped caramels in a single row until you're ready to eat them.

Great Combinations

Pack these creamy caramels in pretty boxes or small jars to give as thoughtful handmade gifts. They taste amazing with strong coffee, hot cocoa, or afternoon tea. When making dessert plates, put them next to chocolate truffles and simple cookies. They're perfect for holiday treat boxes or Valentine's Day surprises.

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How to Store Them

Keep your wrapped caramels in a sealed container at room temp for up to two weeks, with sheets of parchment between layers so they don't stick together. If you want them to last longer, put them in the fridge for up to a month. Just remember to let cold caramels warm up before eating so they're soft and tasty.

Easy Salted Caramels Recipe Pin it
Easy Salted Caramels Recipe | cookingwithmee.com

These homemade treats show that anyone can make candy without fancy training. Your success comes down to watching temperatures closely and not rushing. Whether you share them as gifts or keep them all for yourself, they give professional results that show off the joy of making sweets from scratch. They're great for celebrations or just when you want something sweet.

Frequently Asked Questions

→ Why do I need a candy thermometer?
Getting the temperature just right makes or breaks the texture. A few degrees off can turn your caramels too hard or too soft.
→ Can I double this recipe?
It's best not to. Make two separate batches instead since bigger amounts make temperature hard to manage.
→ How should I store these caramels?
Wrap each piece separately and keep them in your fridge for up to 2 weeks. You can also freeze them for a month.
→ Why add the cream mixture slowly?
Pouring it in bit by bit stops the hot mix from boiling over and helps everything blend smoothly.
→ Can I make these without corn syrup?
You can swap in pure honey or golden syrup instead, but corn syrup tends to work best for consistent results.

Soft Chewy Sea Caramels

Velvety, tender caramel bites with just the right sweet-salty mix - handcrafted candy you'll love.

Prep Time
225 Minutes
Cook Time
20 Minutes
Total Time
245 Minutes
By: Lily

Category: Decadent Desserts

Difficulty: Difficult

Cuisine: American

Yield: 40 Servings (40 caramels)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 1/2 cup (113g) unsalted butter
02 1/2 cup (120ml) full-fat cream or whipping cream (36-40% fat)
03 3 tablespoons (44ml) plain water
04 1/4 cup (60ml) clear corn syrup
05 1 cup (200g) granulated sugar
06 1/2 teaspoon flaky sea salt, such as Maldon

Instructions

Step 01

Brush a thin coat of oil on a 9×5-inch loaf pan. Snip a parchment strip to line the pan with ends hanging over the sides by an inch. Dab oil on the paper, pop it in the pan, and put aside.

Step 02

Chop the butter into 8 chunks and toss in a microwave-safe container. Pour in the full-fat cream. Microwave for 1-2 minutes till butter melts completely and mixture gets hot. Set this aside.

Step 03

Pour water and corn syrup into a small pot. Drop in sugar carefully without getting any on the sides. Stir gently just enough to dampen all the sugar.

Step 04

Turn heat to medium until sugar bubbles up. Pop a lid on for 60 seconds to make steam inside. Take lid off and clip on your candy thermometer. Let it bubble until it hits 320°F (160°C) and turns pale amber, about 5-10 minutes.

Step 05

Very slowly pour roughly one-sixth of your butter-cream mixture into the hot sugar, stirring as you go. Keep adding the rest bit by bit, making sure to stir between each pour.

Step 06

Keep the mix bubbling until your thermometer shows 240°F (115°C), which takes around 5-10 minutes.

Step 07

Dump the hot caramel into your lined pan. Let it sit for 20 minutes before sprinkling salt on top. Leave it alone until totally cool (about 3 ½ hours).

Step 08

Pull the caramel from the pan. If it feels too gooey, stick it in the fridge for 30-45 minutes. Slice into small 1-inch by 1/2-inch blocks. Fold each piece in plastic wrap or wax paper.

Notes

  1. Try using pure honey or golden syrup instead of corn syrup
  2. Want softer treats? Just add 2-4 more tablespoons of cream
  3. For chewier, firmer candy, cook until it reaches 245°F instead of 240°F
  4. Don't try making a double batch at once
  5. They'll keep in the fridge for two weeks or in the freezer for a month

Tools You'll Need

  • Sweet thermometer
  • 9x5-inch bread tin
  • Sturdy-bottomed pot (1½ to 2-quart)
  • Baking paper
  • Microwave-friendly container

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 56
  • Total Fat: 3 g
  • Total Carbohydrate: 7 g
  • Protein: ~