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Soft and Chewy Homemade Caramel Candy: An Old-Fashioned Recipe

A pile of rich, chewy squares of homemade caramel sprinkled with sea salt flakes.
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Make soft and chewy homemade caramel candy using this reliable, old-fashioned method. These buttery squares are perfect for gifting or enjoying as a sweet treat.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

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 heavy-bottomed saucepan, combine the granulated sugar and corn syrup. Heat over medium heat, stirring constantly until the sugar dissolves.
  3. Stop stirring once the mixture boils. Continue to cook until the mixture reaches 245 degrees Fahrenheit on a candy thermometer (firm-ball stage). Watch the temperature closely.
  4. In a separate small saucepan, gently heat the heavy cream and butter together until the butter is melted. Do not boil.
  5. Once the sugar mixture reaches 245 degrees Fahrenheit, remove it from the heat. Carefully and slowly pour the warm cream and butter mixture into the sugar mixture. Stir gently until just combined. The mixture will bubble vigorously.
  6. Return the saucepan to medium-low heat. Stir constantly until the mixture reaches 248 degrees Fahrenheit.
  7. Remove from heat immediately. Stir in the vanilla extract and salt.
  8. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan. Let it cool completely at room temperature for at least 3 hours, or until firm.
  9. Once firm, use the parchment paper overhang to lift the caramel block from the pan. Peel off the paper.
  10. Use a sharp, oiled knife or kitchen shears to cut the block into 1-inch squares. Wrap each piece individually in wax paper for storage or gifting.

Notes

  • For a salted caramel finish, sprinkle flaky sea salt over the top of the caramel immediately after pouring it into the pan.
  • If you do not have a candy thermometer, the mixture is ready when a small drop placed in ice water forms a firm, pliable ball that is not sticky.
  • Store your finished homemade caramel candy in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://alchemychef.com/homemade-caramel-recipe-soft-chewy-candy/