Chewy Caramel Candies Recipe Card

5 from 4 votes

Chewy Caramel Candies Recipe Card

A timeless recipe passed down through generations, these classic holiday caramel chews capture the old-fashioned sweetness and chewy texture of homemade candy that’s been made the same way for hundreds of years.

Prep Time10

Cook Time20

Total Time2 30

Course: candy, Dessert

Cuisine: American

Servings: wrapped caramels

Calories: 59kcal

Author: Eryn Whalen

Cost: $8

Equipment

1 Candy Thermometer Spatula

Ingredients

1 ½ cups white or cane sugar 300 g
8 tablespoons salted butter, room temperature 113 g
½ cup heavy whipping cream, room temperature 120 ml

Instructions

Prepare your pan: Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving extra on the sides to lift the caramel later. Lightly butter or spray the parchment.
Melt the sugar. Add the sugar to a medium saucepan (heavy-bottomed works best) and set over medium heat.
Wait until the sugar at the bottom begins melting before stirring.
Once melting starts, stir gently or swirl the pan until all the sugar dissolves and turns into a clear, amber-colored syrup.
Add the butter: Carefully add the room-temperature butter. The mixture will bubble and steam, stir until fully combined and smooth.
Add the cream: Slowly pour in the heavy cream, a few tablespoons at a time, stirring constantly. Add the rest gradually to avoid overflow. Continue stirring until the mixture is smooth.
Cook to soft-ball stage: Return to medium heat and cook the caramel until it reaches 245∘F–248∘F (118∘C–120∘C) on a candy thermometer spatula. If you don't have a thermometer, drop a spoonful into cold water. It should form a flexible ball that holds its shape but still bends when pressed.
Pour and cool: Carefully pour the hot caramel into the prepared pan, avoiding scraping the sides. Let cool completely at room temperature for about 1–2 hours.
Cut and wrap: Lift the caramel slab out using the parchment and place it on a cutting board.
Use a sharp knife to cut into small squares, then wrap each in wax paper.
Store: Keep wrapped caramels in an airtight container at room temperature for up to 2 weeks, or refrigerate for a month.

Video

Notes

Target Texture & Temperatures:
- Softer, melt-in-your-mouth caramels: Cook to $242^circtext{F}$ ( $117^circtext{C}$ ).
- Standard chewy caramels (recommended): Cook to $245^circtext{F}$ – $248^circtext{F}$ ( $118^circtext{C}$ – $120^circtext{C}$ ).
- Chewier, firm caramels: Cook to $248^circtext{F}$ – $250^circtext{F}$ ( $120^circtext{C}$ – $121^circtext{C}$ ).
Avoid Butter Separation: Ensure your butter and cream are completely at room temperature before adding. If the butter separates or floats while cooking, immediately remove the pot from heat, splash in $1$ to $2$ tablespoons of warm heavy cream, and whisk vigorously until smooth.
Preventing Graininess: Never scrape the bottom or sides of the saucepan when pouring the caramel into your cooling dish. The sugar residue clinging to the pot walls often contains un-melted sugar crystals that will seed your batch and turn it gritty as it sets.
Easy Slicing Trick: If the caramel feels sticky or difficult to cut, place the cooled slab in the freezer for $10$ minutes before slicing. Use a large, sharp chef's knife wiped lightly with butter or neutral oil for clean, effortless squares.
Dairy-Free Option: Swap heavy cream for full-fat canned coconut cream and use a high-fat plant-based stick butter (like Miyoko's). Cook dairy-free caramel to $248^circtext{F}$ so it sets firmly.
Batch Size: This recipe can be doubled easily, just make sure to use a larger, heavy-bottomed pot to accommodate boiling and expansion, and expect the cooking time to increase slightly.

Nutrition