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Easy Homemade Soft & Chewy Sea Salt Caramels

A stack of soft, square salted caramels sprinkled with flaky sea salt on a white plate.
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Make soft, buttery, and chewy caramels from scratch. This recipe yields melt-in-your-mouth candy perfect for holiday gifting or enjoying as a simple, comforting treat.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt (plus extra flaky sea salt for topping)

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, allowing the paper to overhang on two sides for easy removal. Set aside.
  2. Combine the sugar, corn syrup, and heavy cream in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture begins to boil.
  4. Stop stirring once boiling begins. Insert a candy thermometer and cook the mixture until it reaches 245 degrees Fahrenheit (soft-ball stage). This usually takes about 15 to 20 minutes. Watch carefully to prevent scorching.
  5. Remove the pan from the heat immediately when it reaches 245 degrees F. Carefully stir in the butter until it is completely melted and incorporated.
  6. Stir in the vanilla extract and 1/2 teaspoon of salt.
  7. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  8. Sprinkle the top evenly with flaky sea salt while the caramel is still warm.
  9. Allow the caramel to cool completely at room temperature for at least 3 hours, or until firm.
  10. Once firm, use the parchment paper overhang to lift the block of caramel out of the pan.
  11. Cut the block into 1-inch squares using a sharp, oiled knife or kitchen shears.
  12. Wrap individual caramels in wax paper or cellophane for storage or gifting.

Notes

  • For a quicker method, you can cook the mixture in a microwave-safe bowl on high power, stirring every 2 minutes until it reaches 245 degrees F. Total microwave time varies by machine.
  • If you prefer a less chewy caramel, cook the mixture to 248 degrees F instead.
  • Store wrapped caramels in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://hearthbite.com/easy-homemade-soft-chewy-sea-salt-caramels/