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Best Homemade Soft & Chewy Sea Salt Caramels

A stack of rich, amber-colored salted caramels sprinkled with sea salt flakes on a small ceramic plate.
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Make rich, buttery, soft, and chewy homemade caramels with this simple recipe. These melt-in-your-mouth treats are perfect for gifting during the holidays.

Ingredients

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  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, plus extra flaky sea salt for topping

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. Combine the sugar and corn syrup in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves.
  3. Stop stirring once the mixture boils. Allow the mixture to cook until it reaches 245 degrees Fahrenheit on a candy thermometer, or until it is a deep amber color if you are not using a thermometer. This usually takes about 10 to 15 minutes.
  4. Carefully pour the heavy cream and butter into the hot sugar mixture. The mixture will bubble up significantly. Whisk constantly until the butter is fully melted and the mixture is smooth.
  5. Continue to cook, stirring frequently, until the caramel reaches 245 degrees Fahrenheit again. If you are not using a thermometer, cook until the mixture thickens noticeably and coats the back of a spoon heavily.
  6. Remove the pan from the heat. Stir in the vanilla extract and 1/2 teaspoon of salt.
  7. Pour the hot caramel mixture into the prepared baking pan. Do not scrape the sides of the pan.
  8. Sprinkle the top evenly with flaky sea salt while the caramel is still warm.
  9. Let the caramel cool completely at room temperature for at least 3 hours, or until firm.
  10. Once firm, use the parchment paper overhang to lift the block of caramel out of the pan. Cut the caramel into 1-inch squares. Wrap each piece individually in wax paper for storage or gifting.

Notes

  • If you skip the candy thermometer, watch the color closely. You want a deep golden brown, similar to the color of honey or maple syrup.
  • For maple caramels, substitute 1 tablespoon of the heavy cream with 1 tablespoon of pure maple syrup.
  • If you prefer a softer caramel, slightly reduce the cooking time or temperature.

Nutrition

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