Soft Caramel Candies Recipe

Introduction

Soft caramel candies offer a rich, buttery treat with a perfect balance of sweetness and saltiness. These homemade caramels are smooth, chewy, and infused with real vanilla for an irresistible flavor.

Ingredients

• 1 and 1/2 cups (355ml) heavy cream
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) light corn syrup
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• Seeds scraped from 1/2 of a vanilla bean
• 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
• Coarse sea salt for topping (optional)

Instructions

1. Step 1: Line an 8-inch square baking pan with aluminum foil, leaving enough overhang to easily lift out the caramel later. Lightly grease the foil with butter.
2. Step 2: In a 3-quart heavy-duty saucepan over medium heat, combine the heavy cream, granulated sugar, brown sugar, and corn syrup. Stir constantly with a wooden spoon until the sugars dissolve and the mixture becomes thick and cloudy.
3. Step 3: Once boiling, brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization. Attach a candy thermometer, ensuring it does not touch the pan’s bottom.
4. Step 4: Without stirring, cook the mixture until it reaches 245°F (118°C). Remove from heat immediately and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. The mixture may bubble vigorously—stir gently but quickly.
5. Step 5: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if using. Let cool at room temperature, uncovered, for 4 hours or overnight until fully set.
6. Step 6: Once firm, lift the caramel from the pan using the foil overhang. Peel off the foil and use a sharp knife to cut the caramel into rectangles or squares. Wrap individually with candy wrappers if desired.

Tips & Variations

• Use a water-moistened pastry brush to prevent sugar crystals forming on the pan sides, which can spoil the texture.
• For a deeper flavor, try using bourbon or espresso powder added with the vanilla.
• If you don’t have a vanilla bean, extra vanilla extract will still give great flavor.
• Use sturdy candy wrappers or parchment paper to prevent sticking and keep caramels fresh.

Storage

Store your soft caramels in an airtight container at room temperature for up to two weeks. If your home is warm, refrigerate to prevent melting, but bring to room temperature before enjoying for best chewiness. Wrapped caramels can also be frozen for up to three months; thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to brush down the sides of the pan?

Brushing the sides with water dissolves any sugar crystals that may form, preventing the caramel from becoming grainy or crystallized as it cooks.

How do I know when the caramel is done?

The caramel is ready when it reaches 245°F (118°C) on a candy thermometer, known as the firm-ball stage, which yields soft, chewy candies once cooled.

Soft Caramel Candies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

These Soft Caramel Candies are rich, creamy, and perfectly chewy with a hint of vanilla and a touch of coarse sea salt on top. Made from heavy cream, sugars, and butter cooked to a precise temperature, they offer a luxurious homemade treat that melts in your mouth. Ideal for candy lovers seeking a smooth and buttery caramel experience with a balanced sweetness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: About 36 caramels (cut into 1-inch squares) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Ingredients

• 1 and 1/2 cups (355ml) heavy cream
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) light corn syrup
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• Seeds scraped from 1/2 of a vanilla bean
• 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
• Coarse sea salt for topping

Instructions

1. Prepare the Pan: Line an 8-inch square baking pan with aluminum foil, ensuring enough overhang on the sides for easy removal of the caramel. Lightly grease the foil with butter to prevent sticking.
2. Combine Ingredients: In a 3-quart heavy-duty saucepan, combine the heavy cream, granulated sugar, light brown sugar, and light corn syrup over medium heat. Stir constantly with a wooden spoon as the sugars dissolve and the mixture thickens and becomes cloudy.
3. Boil and Brush Down Sides: Once the mixture reaches a boil, use a water-moistened pastry brush to gently clean down the sides of the pan to prevent crystallization. Attach a candy thermometer, ensuring it doesn’t touch the bottom of the pan.
4. Cook to Temperature: Without stirring, continue cooking the mixture until it reaches 245°F (118°C), the firm-ball stage. Then immediately remove the pan from heat.
5. Add Flavor and Butter: Carefully stir in 1 teaspoon of salt, vanilla extract, scraped vanilla bean seeds, and the softened butter. The mixture will bubble vigorously; stir cautiously until smooth and combined.
6. Pour and Set: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if desired. Allow to cool uncovered at room temperature for 4 hours or overnight until fully set.
7. Cut and Wrap: Use the foil overhang to lift the set caramel out of the pan. Peel off the foil and slice the caramel into rectangles or squares with a very sharp knife. Wrap candies with candy wrappers for storage or gifting.

Notes

• Ensure your candy thermometer is accurate for best results; the correct temperature is crucial for perfect caramel texture.
• Use a water-moistened pastry brush to avoid sugar crystals forming on the pan’s sides.
• Don’t stir once the mixture reaches boiling to prevent grainy caramel.
• Butter the foil well to ease removal of the set caramel.
• The coarse sea salt topping is optional but adds a delightful contrast to the sweetness.
• Store caramels in an airtight container at room temperature for up to two weeks.

Keywords: soft caramel candies, homemade caramel, vanilla caramel, chewy caramel candy, salted caramel