Soft & Chewy Caramels are the absolute easiest recipe for wonderfully chewy salted caramels.
This recipe comes together in under 10 minutes, slices beautifully, and when wrapped individually, make the prettiest homemade gift for the holidays.
I love to add a few of these babies to my Christmas cookie boxes, along with my Snickerdoodles, Chocolate Crinkle Cookies, and Cut-Out Sugar Cookies, to round out the perfect package.
These caramels were recently declared “the best caramels of all time” by my friend’s -year-old – so they’re terrific to please any age group!
Do I Have to Use Golden Syrup?
I really recommend sticking with Golden Syrup in these soft caramels, as it lends both an unmatched flavor profile, and it also helps to prevent the sugar crystalizing as the caramels cook and cool. You can find golden syrup online here.
If you really don’t want to buy Golden Syrup, you can use light corn syrup instead – but don’t just skip it, as your caramels won’t be the same great texture and may form weird crystalized bits.
Do I Have to Use Sweetened Condensed Milk?
Yes, evaporated milk or regular milk won’t work the same. It’s worth the extra trip to the store to grab a can, if you don’t have any on hand. This recipe uses a whole regular-sized can of sweetened condensed milk, so you won’t have an awkward amount left over or anything!
The Vanilla Paste
You can use vanilla extract instead, if needed, but I love the way the little flecks of vanilla bean look in the soft caramels. Grab some vanilla paste online here – or just use about teaspoons of vanilla extract instead, if needed.
Tools for Making Soft Caramels
- A medium to large saucepan (preferably with a thick, heavy base, to avoid scorching the caramel as it cooks).
- A heatproof spatula or wooden spoon.
- A digital instant-read thermometer, to ensure the caramels hit the necessary temperature (to avoid caramels that are too soft, or hard toffee-like caramels).
- 8-inch square baking pan, preferably like my favorite pan here, with sharp corners, for prettiest slices.
- A large sharp knife, to carefully cut into pieces.
- Parchment paper, both for lining your pan (I like to use binder clips, to secure it in place), and for wrapping your soft caramels in pieces for serving or gifting.
More Recipes You’ll Enjoy:
- Salted Caramel Sauce – the best recipe for caramel sauce!
- Gooey Chocolate Chip Toffee Bars
- Nutella Stuffed Brown Butter Cookies
- Homemade Banoffee Pie – if you love caramel, you’ll love this pie!
Soft & Chewy Salted Caramels
Ingredients
- 90 grams (6 ½ Tablespoons) unsalted butter, cubed
- 1 can (395 grams) sweetened condensed milk
- 185 grams (¾ cup + 3 Tablespoons) light brown sugar
- 50 grams (2 ½ Tablespoons) Golden Syrup
- ½ teaspoon fine sea salt
- 1 Tablespoon vanilla bean paste, or 2 teaspoons vanilla extract
- Flaky sea salt, for sprinkling
Instructions
- Line an 8-inch (20cm) square pan with parchment paper and secure with binder clips, leaving an overhang. Place on a heatproof trivet. Set aside.
- In a large heavy-bottomed saucepan, place the butter, sweetened condensed milk, brown sugar, and golden syrup. Place over a medium heat and stir to melt the butter and combine.
- Bring the mixture to a boil, stirring frequently to avoid scorching. Turn the heat down slightly to medium-low and continue stirring frequently until the mixture reaches 240°F (116°C). Use an instant-read digital thermometer to verify this, avoiding touching the bottom or sides of the pan. This will take around 5-8 minutes.
- Remove from heat and add the salt and vanilla. Stir to combine.
- Carefully transfer to the prepared pan and smooth out the top. Sprinkle with flaky sea salt.
- Allow to cool for a few minutes before placing in the fridge to cool fully, at least 2 hours. Caramels slice best when cold.
- Once cooled, slice into 32 pieces (4 columns by 8 rows). Serve, or wrap each piece in parchment paper or wax paper. Store inside an airtight container for up to 2 weeks.
