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Soft and Chewy Homemade Salted Caramel Candy

Close-up of rich, chewy homemade caramel squares topped generously with flaky sea salt.
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Make soft, chewy salted caramel candies from scratch. This recipe is simple enough for beginners and yields a rich, buttery confection that can also be adapted into a versatile sauce.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, plus more for topping

Instructions

  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the sugar and corn syrup in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves completely.
  3. Stop stirring once the mixture boils. Cook until the mixture reaches 245 degrees Fahrenheit on a candy thermometer, which should take about 10 to 15 minutes.
  4. While the sugar cooks, gently heat the heavy cream in a separate small saucepan until it is warm, but not boiling.
  5. Remove the sugar mixture from the heat. Carefully and slowly whisk in the warm heavy cream. The mixture will bubble vigorously. Continue whisking until smooth.
  6. Add the butter pieces one at a time, whisking until each piece is fully incorporated before adding the next.
  7. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture reaches 248 degrees Fahrenheit. This stage takes about 5 to 8 minutes.
  8. Remove from heat. Stir in the vanilla extract and 1/2 teaspoon of salt.
  9. Pour the hot caramel into the prepared pan. Sprinkle the top lightly with extra salt. Let it cool completely at room temperature for at least 3 hours, or until firm.
  10. Once firm, lift the caramel out using the parchment overhang. Cut into 1-inch squares. Wrap individually in wax paper for gifting or storage.

Notes

  • To make caramel sauce: After step 6, if you prefer a sauce consistency, stop cooking when the mixture reaches 235 degrees Fahrenheit. Stir in the vanilla and salt, then slowly whisk in 1/2 cup of heavy cream instead of the full cup. Use immediately or store in the refrigerator.
  • If you do not have a candy thermometer, the caramel is ready for the next step when a small drop placed in ice water forms a firm, pliable ball.
  • For a deeper flavor, use dark brown sugar instead of granulated sugar, but reduce the cooking time slightly.

Nutrition

Find it online: https://sundayflavor.com/homemade-caramel-recipe-soft-chewy-candy/