These Soft Caramels are rich, buttery, and melt-in-your-mouth delicious. Perfect for gifting, snacking, or adding to desserts, these homemade caramels have just the right amount of chew and sweetness. With a few simple ingredients, you can make this classic treat at home.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt (optional, if using unsalted butter)
- Flaky sea salt for sprinkling (optional)
Instructions:
- Prepare the pan:
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter or cooking spray.
- Melt the butter and combine ingredients:
- In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the heavy cream, granulated sugar, brown sugar, corn syrup, and salt (if using). Stir to combine.
- Cook the caramel:
- Bring the mixture to a boil, stirring constantly to ensure the sugar dissolves evenly. Once it reaches a boil, reduce the heat to medium-low and attach a candy thermometer to the side of the pan. Continue cooking the caramel without stirring until the mixture reaches 240°F (115°C) on the thermometer (this is the “soft-ball” stage).
- Remove from heat and add vanilla:
- Once the caramel reaches the desired temperature, immediately remove the pan from the heat. Stir in the vanilla extract until well combined.
- Pour into the pan:
- Carefully pour the hot caramel into the prepared baking pan, spreading it out evenly with a spatula if needed. If you’d like to add a bit of texture and flavor, sprinkle flaky sea salt over the top while the caramel is still warm.
- Cool and set:
- Allow the caramel to cool at room temperature for 2-3 hours, or until fully set. You can also refrigerate it to speed up the process.
- Cut and wrap:
- Once the caramel is set, lift it out of the pan using the parchment overhang. Cut the caramel into small squares or rectangles using a sharp knife. If the caramel is sticking, you can lightly grease the knife with butter.
- Store:
- Wrap each caramel in wax paper or parchment paper to keep them soft and fresh. Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks.
Enjoy these buttery, chewy Soft Caramels as a sweet treat any time or share them as homemade gifts!
