Introduction

Indulge in the rich, buttery delight of homemade soft caramel candies. These silky treats combine creamy sweetness with a hint of vanilla and a touch of sea salt for the perfect balance of flavors.

The image shows many small caramel candies scattered on a dark blue textured surface replaced with a white marbled texture, some wrapped in white translucent paper twisted at both ends. Each caramel piece is rectangular with a smooth, glossy light brown surface sprinkled with coarse sea salt, giving a shiny and slightly grainy texture. The candies are arranged randomly, with some resting upright and others lying flat, showing slight softness and chewiness in their texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once set. Lightly grease the foil with butter.
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 as the sugars dissolve and the mixture thickens and becomes cloudy.
Step 3: When the mixture boils, brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization. Attach a candy thermometer to the pan without letting it touch the bottom.
Step 4: Without stirring, cook until the temperature reaches 245°F (118°C). Remove from heat immediately and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. Be cautious as the mixture may bubble vigorously.
Step 5: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if desired. Let it cool uncovered at room temperature for 4 hours or overnight until firmly set.
Step 6: Once set, lift the caramel out using the foil overhang. Peel off the foil and use a very sharp knife to cut the caramel into rectangles or squares. Wrap individually if you like.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or a splash of bourbon to the mixture before cooking.
If you don’t have a candy thermometer, test the caramel by dropping a bit into cold water. It should form a soft ball that holds its shape.
Use parchment paper instead of foil if preferred, but butter it well to prevent sticking.
For a dairy-free version, experiment with coconut cream instead of heavy cream, though texture and flavor will vary.

Storage

Store the caramel candies in an airtight container at room temperature for up to two weeks. If wrapped individually, they will keep their softness and prevent sticking. To soften slightly before serving, leave at room temperature for 10–15 minutes. Avoid refrigeration as it may harden the caramel.

How to Serve

The image shows a close-up of soft caramel being cut into small rectangular pieces on a dark blue surface with a white marbled texture. The caramel is a rich golden brown color with a smooth and slightly shiny texture, sprinkled with coarse sea salt crystals that add a sparkling effect. A sharp silver knife is slicing through one long caramel stick horizontally near the center, highlighting the smooth edges of both the uncut strip and the smaller cut pieces arranged neatly below. The caramel has subtle vanilla specks visible inside, enhancing the texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my caramel is too hard?

The cooking temperature may have been too high. Make sure to remove the caramel from heat exactly when it reaches 245°F (118°C). If too hard, try lowering the heat next time or shortening the cooking time slightly.

Can I make the caramel without a candy thermometer?

Yes, but the thermometer helps ensure perfect texture. Without one, use the cold water test: drop a bit of hot caramel into cold water; if it forms a soft ball that holds its shape, it’s ready. This method takes practice but works well.