Soft Caramel Candies are the ultimate treat for anyone who loves a melt-in-your-mouth experience. These velvety, buttery delights are rich with deep caramel flavor, balanced perfectly by a hint of sweetness. Their smooth, chewy texture is irresistible, making them a crowd-pleaser for any occasion. With just 30 minutes of prep and a bit of patience while they set, you’ll have 65 perfect caramels ready to share or savor.
Wrapped in parchment or enjoyed straight from the tray, these candies are a nostalgic nod to classic American confections. The process is simple, but the result is pure indulgence—creamy, luxurious, and utterly satisfying. Whether you’re gifting them or keeping them all to yourself, these caramels are sure to become a favorite in your candy-making repertoire.
Ingredients for Soft Caramel Candies
- 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 (can substitute with golden syrup or honey)
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 of a vanilla bean (optional, for extra flavor)
- 1 Tablespoon (14g) unsalted butter, softened (plus extra for greasing the pan)
- Coarse sea salt (optional, for topping)
Step-by-Step Instructions
- Prepare the pan: Line an 8-inch square baking pan with aluminum foil, leaving overhang on the sides for easy removal. Lightly grease the foil with butter.
- Combine ingredients: In a 3-quart heavy-duty saucepan, combine the heavy cream, granulated sugar, brown sugar, and corn syrup. Stir constantly over medium heat with a wooden spoon until the sugars dissolve. The mixture will look thick and cloudy.
- Boil and clean: Once the mixture boils, use a water-moistened pastry brush to brush down the sides of the pan to prevent crystallization. Attach a candy thermometer, ensuring it doesn’t touch the bottom of the pan.
- Cook to temperature: Without stirring, cook the mixture until it reaches 245°F (118°C). This is the soft-ball stage, which ensures the caramel will set properly.
- Add flavorings: Immediately remove the pan from heat and carefully stir in the salt, vanilla extract, vanilla bean seeds, and softened butter. Be cautious, as the mixture may bubble vigorously.
- Pour and cool: Pour the hot caramel into the prepared pan. Sprinkle with coarse sea salt if desired. Let it cool at room temperature, uncovered, for 4 hours or overnight.
- Cut and wrap: Once set, lift the caramel out of the pan using the foil overhang. Peel off the foil and cut into rectangles or squares with a sharp knife. Wrap in candy wrappers if desired.
Perfect Pairings: Serving Suggestions
These soft caramel candies are delightful on their own, but they also pair beautifully with other treats. Serve them alongside a cup of hot coffee or tea for a cozy treat. For a dessert platter, arrange them with dark chocolate squares, nuts, and fresh fruit like apples or pears. You can even crumble them over vanilla ice cream for a decadent topping!
Keep It Fresh: Storage Tips
Store your caramels in an airtight container at room temperature for up to 2 weeks. To prevent sticking, layer them between sheets of parchment paper. If you live in a warm climate, consider refrigerating them to maintain their shape, but let them come to room temperature before serving for the best texture.
Mix It Up: Recipe Variations
Get creative with your caramels by adding a personal twist! Stir in 1/2 cup of chopped nuts, like pecans or almonds, before pouring the caramel into the pan. For a chocolatey version, drizzle melted dark chocolate over the cooled caramels. You can also experiment with flavored salts, such as smoked sea salt, for a unique finishing touch.
Tools of the Trade: Equipment Guidance
A candy thermometer is essential for this recipe to ensure the caramel reaches the perfect temperature. If you don’t have one, you can test the caramel by dropping a small amount into cold water—it should form a firm but pliable ball. A heavy-duty saucepan is also key to prevent scorching, and a wooden spoon helps avoid crystallization while stirring.
Quick Tips for Success
To save time, measure all your ingredients before starting, as the cooking process moves quickly. If you’re short on time, you can speed up the cooling process by placing the pan in the refrigerator for 1-2 hours. Just be sure to let the caramels sit at room temperature for a few minutes before cutting to avoid cracking.
Soft Caramel Candies Recipe
Ingredients
- 1 and 1/2 cups heavy cream 355ml
- 1 cup granulated sugar 200g
- 1/2 cup packed light brown sugar 100g
- 1/3 cup light corn syrup 80ml
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1 Tablespoon unsalted butter, softened 14g (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.