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Soft and Chewy Homemade Sea Salt Caramels

A stack of soft, square caramels generously topped with flaky sea salt, sitting on a small plate.
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Make rich, buttery, soft caramels from scratch using this straightforward stovetop method. This recipe yields chewy candies perfect for gifting.

Ingredients

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  • 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 fine sea salt, plus extra for topping

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for handles. Lightly grease the paper with butter or cooking spray.
  2. Combine the sugar and corn syrup in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to bubble.
  3. Stop stirring once boiling begins. Insert a candy thermometer and cook the mixture without stirring until it reaches 245 degrees Fahrenheit (Firm Ball stage). This takes about 15 to 20 minutes.
  4. While the sugar mixture cooks, warm the heavy cream and butter together in a separate small saucepan over low heat until the butter melts. Do not boil the cream mixture.
  5. When the sugar reaches 245 degrees F, remove the saucepan from the heat. Carefully and slowly pour the warm cream and butter mixture into the sugar mixture. Whisk gently until just combined. The mixture will bubble vigorously.
  6. Return the saucepan to medium-low heat. Continue cooking, stirring frequently with a heatproof spatula, until the temperature reaches 248 degrees Fahrenheit. This usually takes another 5 to 10 minutes.
  7. Remove the pan from the heat. Stir in the vanilla extract and 1/2 teaspoon of sea salt.
  8. Pour the hot caramel mixture into the prepared baking pan. Sprinkle the top evenly with extra sea salt. Let the caramel cool completely and set at room temperature for at least 4 hours, or until firm.
  9. Once set, use the parchment paper handles to lift the block of caramel out of the pan. Cut into 1-inch squares using a sharp, lightly oiled knife. Wrap individually in wax paper or cellophane for storage.

Notes

  • For a quick microwave variation: Combine 1 cup brown sugar, 1/2 cup butter, 1/2 cup light corn syrup, and 1/2 cup heavy cream in a microwave-safe bowl. Microwave on high for 4 minutes, stir well, then microwave for 3 to 5 more minutes until the mixture reaches 240 degrees F. Stir in vanilla and salt, then pour into the prepared pan.
  • If you do not have a candy thermometer, the caramel is done when a small amount dropped into ice water forms a soft, pliable ball that flattens when pressed.
  • Do not scrape the sides of the pan while the sugar is boiling, as this can cause crystallization.

Nutrition

Find it online: https://spoonfulsnap.com/best-soft-chewy-homemade-caramels-recipe/