Chewy Caramel Recipe

5 from 16 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: Candies

Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.
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.
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.
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.
Turn the heat off.
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 all in.
Turn the heat on to medium high and clip the instant thermometer again. Bring the caramel to a boil and let it boil until it reaches 240°F.
Turn the heat off and take the thermometer out of the pot.
Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
Cut into rectangles or squares and wrap them in wax paper or candy wrappers. Keep the caramels in a container with a lid.

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.
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.