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.
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.
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 prevent 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
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.
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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”
Hi Liz, Thanks for sharing this recipe. I gave it a try today, and while the texture and flavor were fantastic, they oozed oils. When I cut out a square a set it on a plate, it just sat in a puddle of its grease. What did I do wrong? I had let them cool until they were room temperature – do I need to keep them in the fridge so they don’t separate? Any tips welcome! Thanks!
Hi, Patrice,
I know the process of candy making can be finicky! Whether it’s that your pan isn’t a good conductor of heat (best to use a heavy saucepan) or that the temperature changed to quickly by turning up or down the burner, it’s frustrating after going to all that work! Since they taste yummy, I’d pat off the excess oil and enjoy! I don’t think any more of the oil should separate now that they’re cool. If they seem extra soft, refrigerating could help firm them up. Here’s an article written by a baker I trust, FYI: https://www.thespruceeats.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448#targetText=Toffee%20and%20caramel%20can%20also,cause%20the%20butter%20to%20separate.
Hi! I haven’t made any soft caramels before and I’m wondering if brown sugar or white granulated sugar works better or if the type of sugar doesn’t matter?
Does anyone have any tips for me?
Thanks!
Hi, Ella, I’ve made caramels with all white sugar and some others with both brown sugar and white sugar. Brown sugar just has some molasses added to it, so it’s a little moister. It’s been a number of years since I’ve made them, but this recipe has both brown and white sugar: https://www.thatskinnychickcanbake.com/brown-sugar-caramels-guest-post-for-cake-duchess/ if you want to check it out. Good luck with your candy making!
Hi Liz, did you use salted or unsalted butter?
Hi, Ela,
I used salted butter. You can definitely use unsalted, but I’d add a wee bit of salt to the recipe if you do. Hope you enjoy this recipe!
I love caramels but have never made them myself. I might make them when I get back from Germany. Thanks for the recipe.
I love making caramels, they may be time consuming but you are right nothing beats homemade 😀 these look beautiful Liz.
I love soft caramels but I never made them. If I did I would eat them all. Happy Holidays to you and your family.
I would love to receive some of these for a gift. They look so delicious! Happy holidays!
As you already know, I adore caramel, it is my absolute weakness. I had hoped to have at least enough cream for half a batch but sadly I am out of luck. I haven’t baked a single Christmas cookie yet and it looks as if I’m not going to this year. I would have loved a taste or two of these caramels.
Oh those darn sugar crystals, so tricky. but wow these are well worth the patiernce, your soft and chewy caramles look perfect! Happy holidays xoxo
What delicious little treats Liz! I admire you having the patience to make them! Happy Christmas and Joy in your hearts!
These sound amazing, what a lovely gift for someone (or yourself!).
My sister-in-law always makes these. I think her recipe is close to yours. I love how you packaged them. So pretty!
I know I would never, ever have the patience to make such morsels of delectability, Liz, Kudos to people like you!!! I’d love one or two though, lol…
Thank you so much for sharing…
I’m dropping by to wish you and yours a very Merry Christmas Liz. I posted an update to my blog tonight. Actully my last one:( I just had to let you know how fabulous it has been getting to know you through your amazing food, Liz. It’s been wonderful and you have made me crave more times than I can count. Thank you for that.
Wishing you and yours a very Happy, Safe and especially Healthy New Year! Stay well, Liz and thank YOU!!!
These bring me back to my youth when my dad would make these every Christmas. I haven’t had them since I was 18! 🙂 I’ll make them in honor of dad.
Merry Christmas to you and all the family. xxoo
I love making caramel sauce but I’ve never made caramels-and that def should change! These look fabulous!
I’ve definitely scorched caramel on more than one occasion, but I don’t think that I could walk away from these! Thanks for sharing! xo
My goodness Liz these look so delicious, I tried to make caramels before but quickly realized it is not as easy as I thought it was. Happy Holidays!!!
They look heavenly!
I love how such a simple ingredient list can create something so good! Merry Christmas:@)
I need these caramels in my life, Liz! They look sublime!