Soft Chewy Cream Caramels
Soft Chewy Cream Caramels are a bit time-consuming, but will always get rave reviews! For holiday gifts or your own consumption, they are a spectacular homemade candy!
Homemade Caramels are perfect for Christmas. Your friends and family will be in awe of your skills when you tell them they’re from scratch. Below you’ll find my tips for making this recipe for Chewy Caramels.
Why You’ll Love these Homemade Caramels
- They are soft and buttery, just the way caramels should be!
- These cream caramels melt in your mouth while teasing your palate with their sweet vanilla essence.
- I’ve made a variety of caramels over the years and these chewy caramels are the bomb!
If you’re a baker, you’ve probably come across a recipe that calls for a bag of store-bought caramels. They are a fabulous shortcut to use in recipes like these Oatmeal Caramel Bars, but can never rival homemade cream caramels. Despite being wrapped, grocery store caramels are anything but soft and chewy. Once you taste homemade cream caramels, you’ll never want to go back!
Some use half and half, and others utilize heavy cream or even evaporated milk. The sweeteners have ranged from white sugar to brown sugar, but all include some corn syrup which is needed to inhibit crystallization. I’m leaning towards declaring these as my favorites.
Frequently Asked Questions
How to Cut Homemade Caramels?
I like to use kitchen scissors to cut my caramels. A greased knife also works well.
How to Wrap Caramels?
You can buy special candy papers on Amazon, but I find wax paper is inexpensive and works well. It’s a nice, neutral color. You will need a decent-sized rectangle for each caramel in order to completely wrap and then twist both ends.
How Do You Store Caramels?
Since these are soft caramels, it’s best to store them in a cool, dry location. After they’re wrapped, they’ll keep well in a sealed container in the refrigerator for a couple of weeks.
For long-term storage, they freeze well for up to 6 months. Just make sure to keep them in an airtight container.
How Long Do Caramels Last?
Moisture is the enemy of caramels, so as long as you keep them in a cool, dry location, they’ll last weeks when chilled and months when frozen.
Why Did the Butter Separate from the Caramels?
This can happen with abrupt temperature changes while you’re cooking. It’s hard to be patient when you’re monitoring the candy cooking for up to an hour, but don’t adjust the burner to try to hurry the process along. This can result in an oily layer on top of your caramels.
If you need to adjust the burner up or down, do it very, very gradually.
Tips for Making Homemade Caramels
I make both caramels and toffee for the holidays. From year to year, I subconsciously block out the tediousness of candy-making.
- Don’t be worried about using corn syrup in this recipe. It’s key to preventing recrystallization of the sugar.
- I’d estimate it took nearly an hour to get the liquid caramel mixture up to the proper temperature. You can’t walk away or you risk scorching your caramel.
- Don’t answer the phone, or you may end up tossing the mixture. I turn on the TV, stand, and stir while watching the candy thermometer very slowly approach the firm ball stage.
- PRO-Tip: If you make any adjustments to your burner, do it very gradually. Any abrupt change in temperature (or even movement) can cause the butter to leach from the caramels when they cool.
- Use a good quality candy thermometer for the best results. (affiliate link)
- Boil until the candy reaches 247-248 degrees. If you like your caramel slightly firmer, let cook to 250 degrees.
- Use a heavy saucepan, not a cheap, flimsy pan for the more even heating.
- Remember that the boiling sugar mixture is extremely hot and can give you second-degree burns if you’re not careful. To be super cautious, keep small children at a distance.
- Caramels freeze well. Make these in early December for the holidays. Wrap individually in rectangles of wax paper (they will take decent-sized piece), then place in a freezer Ziploc bag and remove excess air. Pop in the freezer and pull out what you need at any time!
When all your friends rave, you’ll be glad you went the extra mile!
More Caramel Recipes You’ll Love:
- Caramel Apple Cupcakes from Mom on Timeout
- Salted Caramel Crunch Cookies from The Novice Chef
- Easy Chocolate Caramel Pretzel Bites from Crunchy, Creamy, Sweet
- Chocolate Caramel Twix Cheesecake
- Easy Chocolate Caramel Pretzel Bites from Crunchy, Creamy, Sweet
- Microwave Caramel Sauce
- Twix Cookies
- More of the Best Dessert Recipes
- More of the Best Holiday Recipes
Helpful Tools:
- 8-inch Square Cake Pan (all affiliate links)
- Sauce Pan
- Non-stick Foil
- Le Creuset Spatula Spoon, Cherry
Reader Endorsements:
From Shannon: I love this recipe! It has turned out amazing every time I use it! Thank you so much for sharing it!!
From Tina: I have actually used this recipe several times! I have to say that the only time I had an issue was when I changed up my thermometer. Then I got more of a toffee. But! When using a properly calibrated candy thermometer and using all the right ingredients, this is a great soft caramel recipe! Using it right now. In my experience, it’s almost always operator error if a recipe doesn’t come out right. Don’t blame the recipe.
Soft Chewy Cream Caramels
Buttery homemade caramel candies that will outshine any grocery store version!
Ingredients
- 1 cup butter (2 sticks)
- 2 cups sugar
- 2 cups heavy cream
- 1/2 cup light corn syrup
- 2 teaspoons vanilla
Instructions
- Line an 8x8 pan with non-stick foil. Set aside.
- Melt the butter in a heavy saucepan. Stir in the sugar, cream, and corn syrup. Mix and bring to a gentle boil and stir until the sugar is melted.
- Insert a candy thermometer and continue boiling over medium-low heat until the candy reaches 247-248 degrees.
- Stir occasionally.
- If you like your caramel slightly firmer, let cook to 250 degrees. This can take 45 minutes to an hour, so be patient.
- Remove from the heat, add the vanilla and stir to combine. Pour into prepared pan.
- Allow caramel to cool, then lift from the pan using the foil as a sling.
- Place on a cutting board and slice into 1-inch squares. Wrap in wax paper.
- These freeze well.
Notes
Be very cautious as the boiling caramel is extremely hot and can burn your skin.
To avoid having the butter separate from the caramels as they cool, do not make any abrupt changes to the burner temperature while you're cooking.
Recommended Products
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Nutrition Information:
Yield:
32Serving Size:
2 caramelsAmount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 53mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
40 Comments on “Soft Chewy Cream Caramels”
I have actually used this recipe several times! I have to say that the only time I had an issue was when I changed up my thermometer. Then I got more of a toffee. But! When using a properly calibrated candy thermometer and using all the right ingredients, this is a great soft caramel recipe! Using it right now. In my experience, it’s almost always operator error if a recipe doesn’t come out right. Don’t blame the recipe.
Thanks so much, Tina!! I appreciate your endorsement of this recipe!!! And I’m glad you enjoy these caramels as much as I do 🙂
I followed the recipe perfectly and ended up with greasy, drippy, very expensive caramels. Not sure why I gave this recipe a chance when so many people had issues with the butter separating out (as I did). It’s a finicky recipe. There are better ones out there. Best of luck, Liz, on your beautiful blog! ❤️
Thanks, Heather, for your feedback. Caramel is finicky and this can take a while to come to temperature. It works for me every year, though it may take 40+ minutes to make. Did you follow all my tips in the post? Especially the one about not adjusting the temperature? Hope you find a recipe that works for you!
The first batch I made, I burned, I think because I was using a new candy thermometer. Went back to the old thermometer for the second batch, which came out more like the caramel I am used to. The only thing was that when I went to cut it after cooling for three hours, it was a little soft and seemed greasy. I am not sure where I went wrong as I have made many different caramels over the years and never had any turn out like this. What could I have done wrong? I let the caramel creep up to 247 degrees taking around 40 minutes. Just not sure if I will attempt this recipe for a third time. Although, the caramels were very tasty even if they were on the greasy side. Thanks for publishing the recipe and I hope other people have better luck than me.
Hi, Leanne, I just made a batch last night. It took a full hour for me. The most common cause of separation is turning up or down the heat causing an abrupt temperature shift. Sorry that happened to you! I’ll make sure I highlight that in my post and recipe! Hope you have a Merry Christmass.
If my teeth could handle it, I’d be making these tomorrow. I absolutely love soft caramels and find them very hard to resist.
Wow – homemade soft caramels are impressive. That’s definitely going an extra mile (more like a dozen of miles haha), but they will undoubtedly make a stunning holiday gift!
Caramels are my all-time favourite candy. I will definitely whip up a batch for this Christmas. Hope you have a wonderful thanksgiving.
Have I mentioned that I don’t see your latest post on the mobile edition of your blog, I can only see the categories.
I love this recipe! It has turned out amazing every time I use it! Thank you so much for sharing it!!
Thanks so much, Shannon! I appreciate you taking the time to leave a comment 🙂 Enjoy the rest of your week!!
Hi can I substitute the corn syrup for liquid glucose or golden syrup?
From doing some quick research it looks like golden syrup (or even honey) should work. I haven’t tested it, so if you give it a try, please let me know! Happy holidays!!!
This recipe looks great, but could you be more persise in instructions. Do you stir constantly and what temperature do you use. Thank you.
Yes, I’ll edit the recipe with more details. I stir constantly at first while the sugar, butter, cream, etc. are melting together and when starting to boil. Once the mixture hits about 230 degrees, the stirring does not need to be continuous but still stir on occasion. The burner should be on medium-low heat or slightly higher (if needed) to keep the mixture boiling.
I made this recipe twice, and had the same disappointing results both times: very very oily after cutting them. They tasted good, looked pretty (until cut into squares), and had great texture and consistency…but both batches and about four hours of candy making were down the tubes. I’ve made caramels before, I was painstakingly meticulous (very careful of temperature changes, stirring, measuring et.)…I don’t know what went wrong☹️
Oh, how frustrating, Erin! Caramel is SO finicky. I just made a batch 2 days ago and it took an hour of cooking. I’ve had an oily film happen on rare occasions and just dabbed the caramels to soak up excess oil. Here are some reasons it can separate: http://candy.about.com/od/carameltoffee/f/separate_faq.htm (http://candy.about.com/od/carameltoffee/f/separate_faq.htm)
It lists separation as potentially being caused by:
– abrupt temperature shift
– not melting everything evenly at the start (medium/low heat)
– not constantly stirring if the recipe calls for it
– hot spots caused by too thin a bottom on your pan
– humidity