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.
Servings: 40 wrapped caramels
Calories: 72kcal
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 firm-ball stage: Return to medium heat and cook the caramel until it reaches 245–248°F (118–120°C) on a candy thermometer.
- If you don’t have one, drop a little into cold water — it should form a 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.
Notes
- For softer caramels, cook only to 242°F (117°C).
- For chewier, firmer caramels, go closer to 248°F (120°C).
- This recipe doubles easily, just use a larger saucepan and increase cook time slightly.
Nutrition
Calories: 72kcal
