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Soft and Chewy Homemade Sea Salt Caramels

A stack of soft, chewy, square caramels topped generously with flaky sea salt, sitting on a small ceramic plate.
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A recipe for making soft, chewy, buttery caramels from scratch, with an option for microwave preparation.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt (for the mixture)
  • Flaky sea salt (for topping)

Instructions

  1. Line an 8×8 inch pan with parchment paper, allowing excess paper to hang over the sides for handles. Lightly grease the paper.
  2. Combine sugar, corn syrup, heavy cream, and butter in a heavy-bottomed saucepan.
  3. Stir constantly over medium heat until the butter melts and the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Stop stirring and bring the mixture to a boil. Cook until the mixture reaches 245 degrees Fahrenheit (firm ball stage). This usually takes 15 to 20 minutes.
  6. Remove the pan from the heat immediately. Carefully stir in the vanilla extract and 1/2 teaspoon of fine sea salt. Stir slowly to avoid splashing.
  7. Pour the hot caramel mixture into the prepared pan. Do not scrape the sides of the pan.
  8. Sprinkle the top evenly with flaky sea salt.
  9. Let the caramel cool completely at room temperature for at least 3 hours, or until firm. Do not refrigerate.
  10. Once firm, use the parchment paper handles to lift the block of caramel out of the pan.
  11. Cut the block into 1-inch squares. Wrap each square individually in wax paper or cellophane for storage.

Notes

  • For a microwave method: Combine sugar, corn syrup, cream, and butter in a large, microwave-safe bowl. Microwave on high for 5 minutes. Stir well. Microwave in 1-minute intervals, stirring after each, until the mixture reaches 245 degrees Fahrenheit. Watch carefully as boiling can happen quickly.
  • If you prefer a maple flavor, substitute 1/4 cup of the granulated sugar with 1/4 cup of pure maple syrup.
  • Store wrapped caramels in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://eatableempress.com/soft-chewy-sea-salt-caramels-recipe/