Introduction

Soft caramel candies are a delightful treat, perfect for satisfying your sweet tooth with a rich, creamy texture. These homemade caramels combine the warm flavors of vanilla and salted butter for a classic, irresistible candy experience.

The image shows many rectangular caramel candies scattered on a blue textured surface, some are unwrapped and some wrapped with white translucent paper twisted at the ends. The caramel pieces are a rich golden brown color with a smooth and shiny texture, and some have small grains of salt sprinkled on top that sparkle in the light. One piece is bitten, revealing a gooey inside. The wrapped candies add a touch of soft white contrast among the warm caramel tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
Coarse sea salt for topping (optional)

Instructions

Step 1: Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with softened butter.
Step 2: In a 3-quart heavy-duty saucepan over medium heat, combine the heavy cream, granulated sugar, brown sugar, and light corn syrup. Stir constantly with a wooden spoon as the sugars dissolve; the mixture will become thick and look cloudy.
Step 3: When the mixture begins to boil, use a water-moistened pastry brush to brush down the sides of the pan to prevent sugar crystals from forming. Attach a candy thermometer to the pan without letting it touch the bottom.
Step 4: Without stirring further, cook the mixture until it reaches 245°F (118°C) on the candy thermometer. Immediately remove from heat and carefully stir in the salt, vanilla extract, scraped vanilla bean seeds, and softened butter. Be cautious as the mixture may bubble up.
Step 5: Pour the hot caramel into the prepared pan and sprinkle with coarse sea salt if using. Let it cool, uncovered, at room temperature for 4 hours or overnight until fully set.
Step 6: Once set, lift the caramel out using the foil overhang. Peel off the foil and cut the caramel into rectangles or squares with a very sharp knife. Wrap pieces in candy wrappers if desired.

Tips & Variations

Use a digital candy thermometer for the most accurate temperature reading and consistent results.
If you don’t have a vanilla bean, increasing the vanilla extract to 2 teaspoons will still provide great flavor.
For a chewier texture, cook the caramel to 250°F (121°C) instead of 245°F (118°C).
To add a twist, stir in chopped nuts or swirl in melted chocolate before the caramel sets.

Storage

Store the caramel candies in an airtight container at room temperature for up to two weeks. If your kitchen is warm, keep them in a cool, dry place. To re-soften slightly hardened caramels, allow them to sit at room temperature for a bit before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cream?

Heavy cream is best for its rich fat content, which helps create the creamy texture of the caramels. Using lighter cream or milk may result in a thinner, less smooth candy.

What if I don’t have corn syrup?

Corn syrup helps prevent crystallization, giving the caramel a smooth texture. You can substitute with an equal amount of golden syrup or honey, but the texture or flavor might change slightly.