Soft Caramel Candies Recipe
Classic soft caramel candies made with a creamy blend of heavy cream, sugars, corn syrup, vanilla, and butter then topped with coarse sea salt for a perfect sweet and salty treat. These rich, chewy caramels are cooked on the stovetop to the ideal temperature and set overnight for the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 36 small caramel candies 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Prepare the pan: Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily lift out the caramel once set. Lightly grease the foil with softened butter to prevent sticking.
- Combine ingredients: In a 3-quart heavy-duty saucepan over medium heat, mix together the heavy cream, granulated sugar, brown sugar, and light corn syrup. Stir constantly with a wooden spoon until the sugars dissolve and the mixture becomes thick and cloudy.
- Boil and monitor temperature: Once the mixture begins to boil, use a water-moistened pastry brush to clean down any sugar crystals from the sides of the pan. Attach a candy thermometer, ensuring it does not touch the bottom of the pan, and continue to cook without stirring until the temperature reaches 245°F (118°C), the firm-ball stage.
- Add flavors and butter: Remove the pan from heat immediately. Carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. The mixture may bubble vigorously during this step, so stir cautiously.
- Pour and set: Pour the hot caramel into the prepared baking pan, spreading evenly. Sprinkle coarse sea salt on top if you prefer a salty finish. Let the caramel cool uncovered at room temperature for 4 hours or overnight to fully set.
- Cut and wrap: Once firm, lift the caramel out of the pan using the foil overhang. Peel back the foil and slice the caramel into rectangles or squares using a very sharp knife. Wrap each piece in candy wrappers for storage or gifting.
Notes
- Use a heavy-bottomed saucepan to ensure even heating and prevent scorching.
- Brushing the pan sides with water prevents crystallization of sugar.
- Maintaining the exact temperature (245°F / 118°C) is crucial for achieving the right chewy texture.
- Do not stir while cooking to avoid grainy caramel.
- The caramel can be stored in an airtight container at room temperature for up to 2 weeks.
- For extra flavor, you can add a splash of bourbon or espresso powder along with the vanilla.
Keywords: soft caramel candies, homemade caramel, chewy candy, caramel recipe, vanilla caramel, salted caramel
Find it online: https://kitchenbyclara.com/soft-caramel-candies-recipe/
