Description
These Soft Caramel Candies are a decadent treat made with a perfect blend of cream, sugars, and real vanilla, cooked to a precise temperature for chewy, melt-in-your-mouth caramel. Finished with a touch of sea salt for an irresistible sweet-salty balance, they are perfect for gifting or indulging yourself.
Ingredients
Scale
Caramel Base
- 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)
Topping
- Coarse sea salt for topping
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with aluminum foil, ensuring enough overhang on the sides to easily lift out the caramel later. Lightly grease the foil with softened butter to prevent sticking.
- Combine Ingredients: In a 3-quart heavy-duty saucepan over medium heat, combine heavy cream, granulated sugar, brown sugar, and light corn syrup. Stir constantly with a wooden spoon as the sugars dissolve. The mixture will thicken and become cloudy during this process.
- Boil Mixture: Once the mixture reaches a boil, brush down the sides of the saucepan with a water-moistened pastry brush to prevent crystallization. Attach a candy thermometer ensuring it does not touch the pan bottom.
- Cook to Temperature: Without stirring, cook the mixture until it reaches 245°F (118°C), a crucial step for achieving the soft caramel texture. Immediately remove the pan from heat to avoid overcooking.
- Add Flavor and Butter: Carefully stir in salt, vanilla extract, vanilla bean seeds, and softened butter. The mixture will bubble vigorously, so stir cautiously to combine all ingredients well.
- Pour and Set: Pour the hot caramel into the prepared pan, spreading evenly. Sprinkle coarse sea salt on top if desired. Allow the caramel to cool uncovered at room temperature for 4 hours or overnight until fully set.
- Cut and Wrap: Once set, lift the caramel out of the pan using the foil overhang. Peel the foil away and use a sharp knife to cut the caramel into rectangles or squares. Wrap candies individually with candy wrappers for storage or gifting.
Notes
- Use a heavy-duty saucepan to ensure even heat distribution and prevent burning.
- Avoid stirring the caramel mixture once boiling to prevent crystallization; only stir after reaching the target temperature.
- Brush the pan sides with water frequently to prevent sugar crystals from forming on the edges.
- The candy thermometer placement is crucial – it should not touch the pan bottom to get an accurate temperature reading.
- Allow the caramel to cool completely at room temperature without covering to achieve the ideal chewy texture.
- Store caramel candies wrapped and in an airtight container at room temperature for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: soft caramel candies, homemade caramel, easy caramel recipe, chewy caramel candy, salted caramel candy
