This weekend, let’s satisfy our candy cravings and make homemade caramels completely from scratch. Before you run away at the thought of making caramel, let me assure you that making chewy creamy soft caramels on the stovetop is SO easy.
A 15 minute ordeal where all you have to do is… stir.
I’m being serious. If you know how to stir, you know how to make caramels from scratch. They’re truly that simple.
And, let me tell ya, homemade caramel candies taste even better than anything you can buy at the store. Especially when you flavor them with vanilla bean and extra sea salt on top. Friends, just check out all those vanilla bean specks!!
Here’s exactly what you’ll need to make these sea salt vanilla caramels and why. When making candy, it’s important to know what each ingredient does in the recipe. Because it really is chemistry! Delicious chemistry. There are very little ingredients (just 7!) required and each one plays an equally imperative role.
Heavy cream. Or heavy whipping cream. Cream is the base of these caramels and what makes them, well, CREAMY!
Sugar. Duh! Caramel is sugar and sugar is caramel. 🙂
Brown sugar. I looooove adding brown sugar to caramels because it keeps them incredibly soft and chewy. This is because brown sugar has a lot of moisture.
Corn syrup. It’s a controversial ingredient, for sure, but an imperative one for making candy as it prevents crystallization and keeps the caramels smooth as silk. It’s necessary when making homemade marshmallows, too. What I like to keep in mind is that there are far worse processed ingredients in store-bought candies and only 1/3 cup of corn syrup divided over 65 candies is like .00000001 teaspoon per caramel. Or something like that.
These are the 4 main ingredients. After the caramel is made, remove it from heat and immediately stir these ingredients in for flavor:
A smidgen of butter… yum! Makes them even softer and creamier, too.
Vanilla extract and vanilla bean. Vanilla bean can be a little hard to come by, but I usually find it in the baking aisle of most major grocery stores. And there’s always online. Amazon has them for a steal!
Salt because we always need a little salty with our sweet.
Here are 3 tools you’ll need and why each is important.
Sturdy pan. A thick-bottomed and sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Crestware. I own a couple pricier copper pots because of the amount of candy I make. In all honesty, you can’t beat their quality.
Candy thermometer. Don’t get nervous! Candy thermometers make your job even easier, not harder! It literally tells you when your candy is ready, ensuring consistency and success. I prefer using digital candy thermometers. Here is an excellent choice right here. If calibrated, a candy thermometer is 1000x more accurate than using your eyes to detect candy’s doneness. See My Favorite Candy Making Tools for how/why to calibrate.
Pastry brush. A pastry brush is imperative when making candy—its purpose is to help rid the saucepan of any sugar syrup or cooking candy that may have splashed up on the sides. The candy on the sides of the pan can burn and crystallize, ruining your batch of candy. Running a water-moistened pastry brush around the sides of the pan helps prevent this from happening.
More on my favorite candy making tools right here!
Pour the hot caramel into a lined pan. I always line it with aluminum foil because it’s very easy to get that foil lined nice and snug in the pan. Lightly butter the foil so the caramels peel off easily. Then let the caramels cool for about 4 hours (or overnight) at room temperature. Then cut into rectangles or little squares.
I usually give caramels out or bring them with me to events, so I individually wrap them. And I’m sure you’ll give some away as well—I know I can’t be trusted with 65 caramels in my kitchen TAUNTING me! But maybe you’re stronger than I am. I’ve tested out many different types of wrappers and these twisting candy wrappers are the easiest to use and the perfect size. They’re great for homemade truffles or other candies too! I went through a ton while writing Sally’s Candy Addiction.
This is my go-to base for homemade caramels. Sometimes I even dip them into dark chocolate after I cut them. My piece of advice? Place one in your mouth and let it melt on your tongue. Truly an indulgence!
And if you can’t get enough of salted caramel, try my salted caramel cupcakes with salted caramel frosting next! Or these white chocolate caramel cashew clusters. You can’t go wrong when it comes to salted caramel 😉
For more gluten free sweet treats, see my roundup of 40 gluten free dessert recipes that everyone loves. These soft caramel candies included!
Print
Soft Caramel Candies
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours, 30 minutes
- Yield: 65 caramels
- Category: Candy
- Method: Baking
- Cuisine: American
Description
These sea salt vanilla caramels are unbelievably soft and chewy; the ultimate sweet and salty candy treat. The recipe makes a big batch to share!
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
Instructions
- 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 butter.
- Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
- Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
- Without stirring, cook until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
- Pour the hot caramel into the prepared baking pan and top with coarse sea salt, if desired. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
- Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.
Notes
- Make Ahead Instructions: Wrapped caramels keep at room temperature for up to 2 weeks.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Heavy Duty Saucepan (like this one or this one) | Wooden Spoon | Pastry Brush | Digital Candy Thermometer | Candy Wrappers
Reader Comments and Reviews
These caramels have great flavor but there is just no way that temp of 245 is enough to get them to set. I’ve made these twice now and both times they’re too soft. In order to cut them, I had to chill them in the fridge. And at room temp, when you eat them they stick to your teeth terribly! Also, I wish I would have used parchment paper instead of foil to line the pan. Even with buttering the foil, I could hardly get it to let loose of the caramel (it just wanted to tear into bits). When I’ve made other caramel recipes with parchment paper, it’s worked out much better.
Are vanilla beans important ?
This is a really fun recipe! I left the caramels on the counter to set (uncovered) like the recipe said, but they didn’t set. I put some plastic wrap on top to prevent anything getting in there. Later that day (it had been about six to eight hours) they still hadn’t set, so I put them in the fridge. It is the next morning and they still haven’t set. What could I do?
Hi Naomi, we’re happy to help troubleshoot. Did you remove from heat right at 245? And is your candy thermometer calibrated? Because it could be reading inaccurately. Any lower than 245 may not be long enough and the caramels may not set up. And we wouldn’t want to go higher either. Thank you for giving this one a try!
Hi, can use dark corn syrup in place of light? I love your recipes and make them frequently! Some have become my adult children’s favorites that they always request I make when they come to visit. Tysm!
Hi Kel, You could but keep in mind that the result will have a different flavor and potentially a darker color than intended. Let us know if you give it a try.
These cookies are absolutely outstanding. Since retiring, I’ve been regularly trying new baking recipes every two to three weeks, and this one stands out as the best so far. My husband, who is both selective and honest when it comes to baked goods, took one bite and immediately said, “Wow!” That says it all.
Could you put these in brownies?
My husband loves these caramels. Even if I get them too soft, he devours them
Hi Sally,
The carmels are delicious, thank for another wonderful recipe. I wonder if my problem is that my stove temperature runs lower than it should? ( I know my oven does) I let the Carmel boil and boil for at least 20 minutes and FINALLY got to up to 240 degrees and gave up so it is delicious but very soft ( they’re in the refrigerator as we speak). Even when I make your delicious caramel sauce I have to stir mine on the stove at least twice as long as indicated in the recipe. I’m afraid if I turn up the heat I’ll scorch it and ruin it all. (I have an electric stove and had it on medium the whole time-how long does it usually take to get up to temperature? Thank you, Janelle
Hi Janelle, do you have an electric stove or a gas range stove? Typically, cooking candy on electric stoves will take longer. I don’t think you are necessarily doing anything wrong, even if you have a gas range. There are many factors to consider such as weather, humidity levels, the exact pan you use, temperature of ingredients, etc.
Hi Sally! I am blown away by how luscious your salted caramel sauce came out. Thank you!!! I want to make salted caramel dipped spoons to add to our coffee favors. Have you ever tried this recipe in that way? I wonder if this sets up more than the sauce if it might work? Thank you!!!
What used to be a Xmas treat is now a staple for my enjoyment. I love this recipe! I have made it numerous times and sometimes it’s a little different, sometimes it goes into hard crack phase and we end up with a delightful caramel that reminds us of the McIntosh classic. I love the salty sweetness and have recently discovered Sally’s caramel sauce!
Hi, my caramels have set for 2 hours and are already hard. I am worried they will be too hard and not soft. I only got the temperature to 240, could that have messed it up?
I’ve had that problem on occasion, I’ve made these caramels numerous times. If you make it again, setting the pan in boiled water for a few minutes will help make it easier to cut. Once I made them into hard crack phase and I literally had to take the hammer to them! Still delicious, just a lot chewier!
This recipe is tops! And addictive.
Could it become a licorice caramel recipe by adding a teaspoon of anise extract? Or some other amount? Or some other extract?
We haven’t tested that, David. Let us know if you do!
Unfortunately I just can’t find corn syrup where we live. Is honey or maple syrup an adequate substitute?
Hi K, unfortunately, corn syrup is a must in this caramel recipe.
If you can find some Glucose Syrup that says it’s made from corn in the ingredients, I had good results with that on my first try with this recipe. Corn Syrup was hard for me to find too.
How can I make them chocolate caramels? I know my mother use to use cocoa powder unsweetened and not the chocolate bar.
Hi Kathy! We actually haven’t tried this recipe as a chocolate version.Let us know if you find a chocolate caramel recipe you love!
Will this recipe still turn out if I triple or quadruple it?
Hi Ashley, it’s not ideal to double candy recipes like this. The added volume will negatively change how the candy cooks. If you wish you can make two batches and combine them in one 9×13 inch pan.
Sally I’ve been making your caramels for 3 years and always a hit! absolutely makes it I’ve licked (or rather chewed) the remnants from a spoon prior to salting so the coarse salt is absolutely what finishes it! I’m considering making your snickerdoodle caramel cookies next
I love this recipe! Super easy way to make the carmels and the directions are easy to follow!
I love your awesome recipes and think you are wonderful for sharing them. Looking for something special to bring for family Thanksgiving and I’m sure I’ll find something here. Trying to go back to the caramel apple pie recipe. Thank you again. God bless you and Happy Thanksgiving
I don’t have copper pans. But I do have stainless steel saucepans, can I use those to make soft caramel candies?
Stainless steel pans are great for candy!
I love these caramels so much! Sea salt caramel is one of my favorite treats but they’re SO expensive and full of preservatives! I love the fact that I can now make them at home! My husband loves them and parents loved them too! I will definitely be making more very soon considering I just finished the last one! Thanks again, Sally! Like all of your recipes I’ve tried, these are amazing!
I bought vanilla bean paste and hope I can use in place of a vanilla bean. Can’t wait to make these caramels for Christmas!
I followed the recipe exactly but instead of soft caramels, I sort of got toffee. It tastes good but not what I was aiming for and I hit 245 degrees exactly.
Hi Andrea, sorry to hear these didn’t turn out as expected. Did you remove from heat right at 245? And is your candy thermometer calibrated? Because it could be reading inaccurately. Any lower than 245 may not be long enough and the caramels may not set up. And we wouldn’t want to go higher either.
My carmels did not set. I thought I went by the recipe exactly as written.
Hi April! If you cook another batch, make sure your candy thermometer is calibrated. It could be giving false readings– some do! See above for details.
Hi! Fist time I made these they were perfect…today they turned out too hard. I stared at the candy thermometer, but even so did I likely just cook too long? They look a little darker as well….thanks!
Hi Teri, We are sorry the caramel turned out too hard. Did you cook to the right temperature and follow the recipe closely? If you ever want to try it again, try cooking to only 240. That should help. You can melt down your caramel that turned out too hard over low heat, stir in a couple Tbsp of room temperature heavy cream, and use as a caramel dip or sauce.
Wondering how long typically to expect to have to boil the mixture for. Mine seems to be stuck at the same temperature for quite a while while it’s still boiling consistently.
Thanks
Hi Sarah! It really depends on your stove. You can try turning the heat up just a bit if the temperature isn’t budging.
Once finished, could you put this in a crockpot on warm for a Caramel Apple Bar? I am looking for a thick caramel but I want it warm for the event.
Hi Maxine, I can’t see why not.
could I use parchment paper instead of foil because the last time I made these they stuck to the foil
Hi Hadley, Yes, buttered parchment would work just fine.
Can you freeze the caramels to keep them longer?
Hi Laura, You can certainly try to freeze them. Make sure they are individually wrapped so that they don’t stick together. When you’re ready to enjoy the caramels, remove the desired amount from the freezer and let them thaw at room temperature for a few hours. Avoid thawing them in the refrigerator, as this may affect their texture.
Can I make CHOCOLATE caramel instead of vanilla, much like the Fudgies candy Kraft used to make? What would I need to add to do this?
Hi Jan, We actually haven’t tried this recipe as a chocolate version. How about instead you cover the caramels in chocolate? Or let us know if you find a chocolate caramel recipe you love!
Can you use evaporated milk I stead of cream in this recipe.
Hi Mark, evaporated milk will not work in this recipe. Best to stick with cream.
I made it and it came out super smooth and creamy! I had no idea how easy it was until I found you Sally!! Thank you so very much!
I’m so grateful for your recipe for Sea salt Caremals! I simply adore these sweet treats and seeing how easy they are to make from scratch, made my day!!! Thank you, thank you, THANK YOU!
Sally, Can this recipe be safely doubled?
Hi Deb, it’s not ideal to double candy recipes like this. The added volume will negatively change how the candy cooks. If you wish you can make two batches and combine them in one 9×13 inch pan.