There is a distinct difference between a candy that threatens to pull a filling loose and a truly perfect caramel that melts luxuriously on your tongue. If you have been searching for the holy grail of holiday treats, look no further. These Soft Chewy Caramels are rich, buttery, and possess that signature stretch that store-bought versions simply cannot replicate.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prep Your Pan
Step 2: Melt the Butter
Step 3: Incorporate Sugars
Step 4: Add the Creaminess
Step 5: The Heat and Stir
Step 6: Reach the Soft Ball Stage
Step 7: Flavor and Pour
Step 8: Garnish and Cool

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I make this without corn syrup?
Q2. My caramels are too hard. What happened?
Q3. Why did my butter separate from the sugar?
Q4. What is the best way to cut the caramels?

Homemade Soft Chewy Caramels Recipe: Melt-in-Your-Mouth Perfection

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

I remember the first time I attempted candy making; I was terrified of the boiling sugar. However, this specific recipe changed everything for me. It uses sweetened condensed milk to ensure a creamy texture that is forgiving and foolproof. Whether you are wrapping them up for festive Christmas gifts or simply satisfying a sweet tooth, this recipe delivers gourmet results without the fuss. Get your candy thermometer ready, because we are about to make the best Soft Chewy Caramels you have ever tasted.

Ingredients

To achieve that rich amber color and silky texture, you need the right balance of fats and sugars. Here is everything you need to get started.

Ingredient	Amount/Quantity	Notes
Salted Butter	1 cup (2 sticks)	Gives a savory depth; cut into cubes for faster melting.
Light Brown Sugar	2 1/4 cups	Packed firmly; provides the deep molasses flavor.
Light Corn Syrup	1 cup	Prevents crystallization for a smooth texture.
Sweetened Condensed Milk	1 can (14 oz)	Eagle Brand is recommended for consistency.
Vanilla Extract	1 1/2 tsp	Use pure extract for the best aromatic profile.
Flakey Sea Salt	To taste	Optional, but highly recommended for finishing.

Timing

Candy making is a science of temperature, but it doesn’t take all day. This recipe moves quickly once the heat is on.

Prep Time: 10 minutes
Cooking Time: 20 minutes (active stirring)
Cooling Time: 3-4 hours
Total Time: ~3.5 to 4.5 hours (Active work is only about 30 minutes!)

Step-by-Step Instructions

Step 1: Prep Your Pan

Generously butter a 9×13 inch baking dish. Alternatively, you can line it with parchment paper, leaving an overhang on the sides to easily lift the caramel block out later. Set this aside near the stove so it is ready when the hot caramel is finished.

Step 2: Melt the Butter

In a medium non-stick pot, melt the butter over heat just under medium. Using a non-stick pot is a pro tip—it makes cleanup significantly easier and helps prevent the sugars from scorching on the bottom.

Step 3: Incorporate Sugars

Add the brown sugar and light corn syrup to the melted butter. Stir together until the mixture is fully incorporated and smooth.

Step 4: Add the Creaminess

Turn the heat off briefly. Add the can of sweetened condensed milk. Use a rubber spatula to scrape the can clean—you want every bit of that richness! Stir until everything comes together into a uniform liquid.

Step 5: The Heat and Stir

Fit a candy thermometer to the side of the pot (ensure the tip isn’t touching the bottom of the pan). Turn the heat back on to just under medium.

Action: Constantly stir the caramel with a silicone spatula.
Observation: The mixture will begin to bubble and heat up. Do not walk away! Constant motion is the secret to smooth Soft Chewy Caramels.

Step 6: Reach the Soft Ball Stage

Continue stirring as the caramel bubbles and darkens to a rich amber color. Watch your thermometer closely.

Target Temperature: You are aiming for 235°F (112°C).
Time: This process typically takes 15–20 minutes.
Note: 235°F is the “soft ball” stage. If you go higher, the caramel will become hard; lower, and it won’t hold its shape.

Step 7: Flavor and Pour

Once the thermometer hits exactly 235°F, turn the heat off immediately. Add the vanilla extract.

Caution: The mixture will bubble violently when the vanilla hits the hot sugar. Keep stirring!Pour the hot mixture into your prepared 9×13 dish. Do not scrape the bottom of the pot if there are any dark bits; just let the smooth caramel flow out.

Step 8: Garnish and Cool

If you love that sweet-salty combo, sprinkle flakey sea salt over the top while the caramel is still warm and tacky. Allow the dish to sit at room temperature to cool and harden for 3-4 hours. Once set, lift the block out and cut into squares or rectangles.

Nutritional Information

These are indulgent treats, meant to be savored. Here is an estimated breakdown per piece (assuming the batch is cut into roughly 60 pieces):

Calories: ~65 kcal per piece
Carbohydrates: 10 g
- Sugars: 9 g
Fat: 3 g
Protein: <1 g
Sodium: 30 mg (varies based on salted topping)

Healthier Alternatives

While caramel is inherently sugar-based, there are ways to adapt the recipe for different dietary needs:

Dairy-Free/Vegan: Swap the butter for a high-quality vegan butter block and use sweetened condensed coconut milk instead of dairy milk. The flavor will have a tropical hint but remains delicious.
Refined Sugar Reduction: You can substitute the corn syrup for brown rice syrup or agave nectar for a slightly lower glycemic index, though this changes the flavor profile.
Add Nuts: To increase protein and fiber, stir in 1 cup of toasted pecans or walnuts right before pouring the caramel into the pan. This adds nutritional density and a satisfying crunch.

Serving Suggestions

Soft Chewy Caramels are versatile. Here is how to serve them up in style:

The Perfect Gift: Wrap individual squares in squares of wax paper and twist the ends. Place them in a mason jar with a ribbon for a beautiful homemade gift.
The Coffee Companion: Serve a square alongside a hot espresso or latte. The heat of the coffee melts the caramel slightly for a gooey delight.
Chocolate Dipped: Let the caramels cool completely, then dip them in tempered dark chocolate. Top with sea salt for a gourmet confection shop look.
Apple Dippers: If you pull the caramel off the heat at 225°F (slightly softer), it makes an incredible dip for crisp Granny Smith apple slices.

Common Mistakes to Avoid

Candy making requires attention to detail. Avoid these pitfalls for the best results:

Stopping the Stir: If you stop stirring, the milk solids will sink to the bottom and burn. Solution: Treat this as a 20-minute arm workout—keep that spatula moving!
Ignoring the Thermometer: Guessing the temperature usually leads to hard toffee or liquid sauce. Solution: Trust your thermometer. If you don’t have one, use the “cold water test” (drop a bit of syrup in cold water; it should form a soft, pliable ball).
Scraping the Bottom: When pouring into the pan, you might be tempted to scrape the darker bits from the bottom of the pot. Solution: Don’t do it! These bits are often scorched and will introduce grainy textures to your smooth candy.
Cutting Too Soon: Cutting warm caramel results in a misshapen mess. Solution: Be patient. Let it set for the full 3-4 hours.

Storing Tips

Room Temperature: Wrapped in wax paper or parchment, these caramels stay fresh in an airtight container at room temperature for up to 2 weeks.
Fridge: In humid climates, you may want to store them in the fridge to prevent them from becoming sticky. They will be harder when cold, so let them sit out for 10 minutes before eating.
Freezing: You can freeze these! Wrap them well and place in a freezer bag for up to 3 months. Thaw on the counter before enjoying.

Conclusion

Mastering this Soft Chewy Caramels recipe feels like a culinary superpower. With just a few pantry staples and a little bit of patience, you can create a confection that rivals high-end chocolatiers. The texture is perfectly pliable, the flavor is deeply buttery, and the flakey salt finish makes them addictive.

Try it out for your next holiday gathering! Did you dip them in chocolate or keep them classic? Let us know in the comments below how they turned out. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, homemade treat inspiration.

FAQs

Q1. Can I make this without corn syrup?

Yes, you can substitute the corn syrup with honey, agave nectar, or brown rice syrup. However, corn syrup is an “invert sugar” that specifically prevents grainy crystallization. Using honey will result in a distinct honey flavor and a slightly softer set.

Q2. My caramels are too hard. What happened?

You likely cooked the mixture past 235°F. Even a few degrees higher pushes the sugar into the “firm ball” or “hard ball” stage. Next time, pull it off the heat exactly when the thermometer hits the target number.

Q3. Why did my butter separate from the sugar?

This usually happens if the temperature changes too drastically or the mixture wasn’t stirred enough initially. To save it, take the pot off the heat and whisk vigorously (carefully!) until it comes back together, or add a teaspoon of hot water and whisk.

Q4. What is the best way to cut the caramels?

Remove the entire block from the pan using the parchment paper overhang. Use a large, sharp chef’s knife. Grease the blade of the knife with a little butter or oil to prevent it from sticking to the candy as you slice. Clean the knife with hot water between cuts if it gets messy.