Caramel Chews


Who doesn’t love a good Caramel Candy?


Caramel is often, in my humble opinion, underrated and pushed aside as an “Old Fashioned Candy” and therefore forgotten in the confectionery world.


BUT- It’s a beautiful base candy that lends itself to so many different flavors and so many different textures- hard, soft, chewy, salty, sweet, and even *gasp* savory! You can put it inside chocolate, cover apples and dip them in sprinkles and peanuts, wrap a piece of flavored nougat for a fruity candy chew…. SO MANY POSSIBILITIES. But for this recipe, I’ll be sticking to the classic soft caramel chew- my favorite!


What you will need:

  • Granulated Sugar
  • Light Corn Syrup
  • Water
  • Unsalted Butter
  • Heavy Whipping Cream
  • Your flavoring of choice- I used butterscotch at Spencer’s request and they turned out GORGEOUS and super yummy. Vanilla will give you the classic caramel flavor.
  • Kosher Salt


Caramel Chews

Soft and chewy caramel candy- Add any flavoring of your choice to make a candy perfect for any season or occasion!
Cook Time 25 mins
Course Candy, Dessert
Servings 25 Caramels


  • Candy Thermometer


  • 1 1/2 cup Granulated Sugar
  • 1/4 cup Light Corn Syrup
  • 1/4 cup Water
  • 4 tbsp Unsalted Butter
  • 1 cup Heavy Whipping Cream
  • 1 tsp Flavoring/Extract


  • In a medium saucepan, stir together your sugar, corn syrup and water and turn on heat to medium high. Once mixture is boiling, insert a candy thermometer and let the mixture reach 315 degrees Fahrenheit.
  • Once the mixture reaches 315 degrees Fahrenheit, immediately add in your butter and stir constantly until incorporated. Add in your milk in 5 batches, also stirring constantly.
  • At this point the temperature will have decreased significantly- with your thermometer still inserted, let the candy climb back up to 245 degrees Fahrenheit.
  • While the candy is heating back up, prepare an 8x8 baking dish with parchment paper.*** Use butter to help the paper stick to the pan, making sure you cover all sides (you may need to use two pieces overlapping in opposite directions)
  • Once the candy has reached 245 degrees Fahrenheit, immediately remove from the heat and add in your flavoring. Stir to combine then pour into your prepared pan. Top with kosher salt and let cool at room temperature for half an hour. Transfer to the refrigerator for a couple hours or overnight.
  • Remove the caramel from the pan then remove the parchment paper from the sides of the caramel but not the bottom just yet. Using a buttered Chef's knife, slice your caramel into pieces. I used an 8x8 glass dish and it made 25 one-inch caramels.
  • Wrap candy in parchment paper to store, or stack in a container making sure there is a layer of parchment paper between each level of caramel.


  • Make sure your caramel isn't burning before you reach 315 degrees. If it turns a dark amber or brown color, you have burned the sugar (if this happens and you haven't reached 315 degrees, your heat may be too high- turn down to medium heat if you have to restart- don't worry it took me three tries to get an "okay" caramel the first time I made these!)
  • Please note: your butter and milk will be significantly cooler than your sugar mixture, so when you add those ingredients, your mixture will bubble and rise, but it shouldn't spill over if you are using the proper sized saucepan.
  • ***DO NOT USE WAX PAPER OR ALUMINUM FOIL... your caramels will stick terribly to both and it will take A LOT of work to remove your caramels from them. 
Keyword Candy, Caramel, Chew

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