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Soft and Chewy Homemade Salted Caramel Candy and Sauce

A stack of chewy, square pieces of homemade caramel topped with flaky sea salt.
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Make soft, chewy salted caramel candies from scratch. This recipe also shows you how to easily turn the leftover candy base into a rich caramel sauce perfect for drizzling.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream, warmed
  • 1 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt, plus more for topping

Instructions

  1. Line an 8×8 inch pan with parchment paper and lightly grease the paper.
  2. In a heavy-bottomed saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture begins to boil.
  3. Stop stirring once boiling begins. Continue to cook until the mixture reaches 245 degrees Fahrenheit on a candy thermometer. This is the firm-ball stage.
  4. Remove the pan from the heat. Carefully and slowly pour in the warm heavy cream while whisking constantly. The mixture will bubble vigorously.
  5. Return the pan to medium-low heat. Add the butter pieces and stir until the butter is completely melted and incorporated.
  6. Continue cooking, stirring frequently, until the mixture reaches 248 degrees Fahrenheit. This is the firm-ball stage for chewy caramels.
  7. Remove from heat. Stir in the vanilla extract and 1 teaspoon of sea salt.
  8. For Candy: Immediately pour the mixture into the prepared 8×8 inch pan. Sprinkle the top lightly with extra sea salt. Let it cool completely at room temperature for at least 4 hours, or until firm. Cut into squares.
  9. For Sauce: Pour about 1 cup of the hot caramel mixture into a separate heatproof jar or bowl. Whisk in 1 to 2 tablespoons of extra cream if needed to reach your desired sauce consistency. Store refrigerated.

Notes

  • Use a heavy-bottomed pan to prevent scorching the sugar mixture.
  • Always warm the heavy cream before adding it to the hot sugar mixture to prevent the sugar from seizing.
  • If you do not have a candy thermometer, the mixture is ready for the candy stage when a small drop hardens immediately in ice water.

Nutrition

Find it online: https://savorsensations.com/homemade-caramel-recipe-soft-chewy-candy-sauce/