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Easy Soft and Chewy Sea Salt Caramels

A pile of soft, buttery caramels sprinkled with coarse sea salt, catching the sunlight.
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Make buttery, soft, and chewy homemade caramels that melt in your mouth. This recipe is simple and perfect for holiday gifts or a sweet treat.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (for the caramel)
  • Flaky sea salt (for topping)

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, heavy cream, brown sugar, and butter.
  3. Place the saucepan over medium heat. Stir the mixture constantly until the butter melts and the sugars dissolve. Do not let it boil yet.
  4. Once the mixture reaches a boil, stop stirring. Insert a candy thermometer.
  5. Continue to cook, without stirring, until the mixture reaches 245 degrees Fahrenheit (soft-ball stage). This usually takes about 15 to 20 minutes. Watch the heat carefully to prevent scorching.
  6. Remove the saucepan from the heat immediately once 245 degrees is reached. Stir in the vanilla extract and 1/2 teaspoon of salt.
  7. Carefully pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  8. Let the caramel cool completely at room temperature for at least 2 hours, or until firm.
  9. Once firm, use the parchment overhang to lift the caramel slab out of the pan.
  10. Peel off the parchment paper and place the slab on a cutting board. Use a sharp, oiled knife to cut the caramel into 1-inch squares.
  11. Immediately sprinkle the tops of the cut caramels with flaky sea salt.
  12. Wrap each individual caramel in wax paper or cellophane for storage or gifting.

Notes

  • For a microwave version, combine the sugar, corn syrup, brown sugar, and butter in a large microwave-safe bowl. Microwave on high for 4 minutes, stir, then microwave in 1-minute intervals, stirring well after each, until the mixture reaches 240 degrees Fahrenheit. Whisk in the cream and continue microwaving in 30-second bursts until 245 degrees Fahrenheit is reached, then stir in vanilla and salt.
  • If you prefer a softer caramel, cook the mixture to 240 degrees Fahrenheit instead of 245 degrees Fahrenheit.
  • If you plan to dip these in chocolate, allow the caramels to cool and set completely before dipping.

Nutrition

Find it online: https://juliameal.com/soft-chewy-sea-salt-caramels-recipe/