Chewy Caramel Recipe – All Tips and Tricks

Use this Chewy Caramel Recipe with my tips and tricks this holiday season. These tiny treats are easy to make and they’re great gifts for everyone.

This post was first published on March 17th, 2016 and updated on December 14th, 2017.

One is not enough. It really isn’t. Once you taste one of these, you won’t stop!

Who loves caramels as much as I do? This chewy caramel recipe is for you. Learn all the details and tips and tricks for once and all so you can make amazing caramel candies every single time!

How are Christmas preparation going? Is the tree up? Presents wrapped? Shopping done? Cookies and candies made? We’re still working on the presents and shopping. And we’re going to make cookies very soon!

More Christmas Deliciousness:

• Oatmeal Walnut Cookies
• Krumkake – Norwegian Holiday Cookies
• Mini Christmas Chocolate Cake
• Peppermint Pretzel Chocolate Bark
• Maple Oatmeal Cookies
• Chewy Double Chocolate Cookies

Today, we’re talking caramels. Those delicious treats that come in different varieties and van be quite difficult to make it flawlessly. This chewy caramel recipe that I’m sharing with you today is perfect for beginners as I have mentioned all the tips and tricks I know to make perfect caramels!

Is it hard to make caramels at home?

Making homemade caramels might seem intimidating but if you have the right ingredients and tools it can be as easy as making any other treat. Using an instant read thermometer is strongly advised for this chewy caramel recipe as there is a certain temperature (247° F) at which you know they’re perfect and ready to be poured into the pan.  Once you have all the ingredients and tools ready, all you have to do is to follow the instructions step by step. just make sure your thermometer is working properly. A candy thermometer is the best type to use for this chewy caramel recipe.

How do you make homemade caramels?

To make these homemade chewy caramel recipe you need the following ingredients: heavy cream, butter, salt, sugar, corn syrup and water. Pretty basic, right? The most important part of making caramels at home is to have everything prepared, including the pot, the thermometer, the brush and the spoon. Have all the ingredients measured and ready, too. Start with an 8X8 dish and coat it with oil spray, line it with parchment paper and coat it again with oil spray and set it aside.

Then place heavy cream in a sauce pan and add butter to it. Cook it until butter is melted. You don’t want the mixture to boil at all. Turn the heat off and set it aside. Now Put a big pot on the stove over medium heat. Mix sugar, corn syrup and water until it forms a paste. Turn the heat to medium high and out the candy thermometer in the pot. Watch it until it reaches 285° F.

Now turn the heat off, add in the butter and heavy cream mixture and whisk at the same time. The mixture will start boiling and tripling in size so make sure you start making the corn syrup mixture in a large pot.

Heat the mixture again over medium high heat with the thermometer attached inside the pot. Heat until the mixture reaches 246° F. Now, turn the heat off and pour the caramel into the prepared pan. Tap the pan on the counter a couple of times and then let it sit at room temperature for at least 2 hours. Then cut them into 60 rectangles and wrap them in wax paper or plastic wraps.

How long can you keep homemade caramels?

Candies rarely go bad. These caramels are better be wrapped in plastic wrap or wax paper when they’re ready. You can store them in an airtight container for up to 3 months. It’s best to keep them in a cool and dry place.

This is our favorite chewy caramel recipe. It’s perfect for Christmas and everyone would love a jar of these as a gift!

Notes and tips for this chewy caramel recipe:

• Have all the ingredients ready and at room temperature. Have a couple of spoons and spatulas at hand.
• Make sure your pot is big enough to make the corn syrup and sugar mixture because it will boil and triple in size.
• Use a wet brush to brush the sugar down from the edges of the pot. The crystals should be all dissolved in the mixture to have smooth and velvety caramels in the end.
• Once the sugar and corn syrup have formed a paste and you clip the thermometer, don’t stir the sugar anymore. Turn the heat to medium high and bring the mixture to boil.
• Spray your knife with cooking spray before cutting the caramels so they don’t stick to the knife.

More caramel recipes:

• Caramel Sauce Recipe
• Croissant Bread Pudding

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5 from 3 votes

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Chewy Caramel Recipe

These soft and chewy caramels are a must in every kitchen! Learn it once and forever with details and you will never fail to make delicious treats!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 60 Candies

Calories 30 kcal

Author Shadi HasanzadeNemati

Ingredients

• 1 1/4 cup heavy cream
• 4 tbsp butter
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/4 cup corn syrup
• 1/4 cup water

Instructions

1. Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.

2. Place butter and heavy cream in a small sauce pan over medium heat. Heat until butter is melted. Don't bring the mixture to boil. Add Salt to butter heavy cream mixture. Turn the heat off.

3. In a big pot, mix sugar, corn syrup and water. Using a spoon stir it until forms a paste. Using a wet brush, wipe down the sides of the pot so there are no sugar crystals left on the sides.
4. Turn the heat on to medium high and clip an instant-read thermometer to the side of the pot. Don not stir the mixture. Bring the mixture to boil and let it boil until it reaches 285-290 F.
5. Turn the heat off.
6. Whisk in the cream and butter mixture slowly to the pot. It will boil rapidly and triple in size. Stop whisking once all the cream is added.
7. Turn the heat on to medium high and clip the instant thermometer again. Bring the caramel to boil and let it boil until it reaches 246-247 F.
8. Turn the heat off and take the thermometer out of the pot.
9. Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
10. Cut into rectangles or squares and wrap them in parchment paper. Keep the caramels in a container with a lid.

Recipe Notes

Recipe adapted from The Kitchn.