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Best Soft, Chewy Sea Salt Caramels

Close-up of a stack of rich, brown soft sea salt caramels generously sprinkled with coarse sea salt crystals.
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Make melt-in-your-mouth, buttery caramels at home. This recipe yields soft, chewy candy perfect for gifting or enjoying as a sweet treat.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt, plus extra for sprinkling

Instructions

  1. Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
  2. In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, heavy cream, brown sugar, and butter.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugars dissolve. Stop stirring once it reaches a boil.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Cook the mixture without stirring until it reaches 245 degrees Fahrenheit (the firm ball stage). This usually takes about 15 to 20 minutes. Watch carefully to prevent scorching.
  6. Remove the saucepan from the heat immediately when it reaches 245 degrees Fahrenheit. Carefully stir in the vanilla extract and 1/2 teaspoon of sea salt.
  7. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  8. Sprinkle the top lightly with extra sea salt while the caramel is still warm.
  9. Let the caramels cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  10. Once firm, use the parchment paper overhang to lift the caramel block from the pan. Place it on a cutting board.
  11. Use a sharp, oiled knife or a pizza cutter to cut the block into 1-inch squares.
  12. Wrap each individual caramel in wax paper or cellophane squares for storage or gifting.

Notes

  • For the softest texture, ensure your candy thermometer reads exactly 245 degrees Fahrenheit. Higher temperatures result in harder, chewier candy.
  • If you want a quick method, you can try a microwave caramel recipe, but this classic stovetop method gives the best buttery flavor and texture.
  • If the caramel sticks to your knife while cutting, lightly oil the blade between cuts.

Nutrition

Find it online: https://cookincorner.com/best-soft-chewy-sea-salt-caramels/