Caramels Recipe | So Soft and Chewy! — cooking, recipes, bon apetit

Soft,

Bright, buttery, and perfectly chewy, this caramel recipe brings classic candy shop flavor to the home kitchen. Ideal for holiday boxes, little gifts, or a sweet snack jar, the method relies on simple pantry staples and a reliable temperature test. The post focuses on clear steps for great results and celebrates the joy of cooking, recipes, bon apetit in an easy, happy way.

Why this caramel works

The recipe combines granulated sugar, light brown sugar, corn syrup, butter, and heavy cream to create a stable, soft caramel. Corn syrup functions as an inverted sugar to keep the texture soft and chewy, while brown sugar adds depth. Cooking to the softball stage yields the ideal balance between tenderness and hold.

Hands smoothing parchment paper into a baking pan with a pot and butter nearby

Ingredients

  • 2 cups (400 g) granulated sugar
  • 1 cup (220 g) packed light brown sugar
  • 1 cup corn syrup
  • 1 cup (227 g) butter, cubed
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 2 teaspoons vanilla
Pouring clear corn syrup from a measuring cup into a saucepan over the stove

Step-by-step: make the caramel

  1. Line a 9 by 13 inch pan with parchment and lightly butter it. Proper release prevents sticking.
  2. Place sugars, corn syrup, salt, and cubed butter in a heavy 4 to 5 quart saucepan. Warm over medium heat and stir constantly with a wooden spoon until melted and bubbling.
  3. Slowly add the cream while stirring. The temperature will drop; continue cooking to reach about 245°F (softball stage).
  4. Use a candy thermometer for accuracy or perform the cold water softball test: a spoonful dropped into cold water should form a soft, pliable ball.
  5. Remove from heat, stir in vanilla, then pour into the prepared pan. Wear gloves when handling hot caramel.
Hands holding a candy thermometer and wooden spoon while checking caramel temperature on the stove

Finishing and cutting

Let the caramel set at room temperature for about four hours or chill to speed firming. After it is set, lift the slab from the pan and cut into bars or squares with a sharp knife. Keep pieces separated so they do not meld together while still warm.

Golden caramel being poured from a saucepan into a parchment-lined baking pan, forming a thick stream and pooling in the center.
They're soft, they're chewy, they're delicious.

Tips, troubleshooting, and serving

  • Use a heavy pot to avoid hotspots and burning.
  • Brush down sugar crystals on the pan sides with a wet pastry brush to prevent crystallization.
  • Adjust salt to reach a salted caramel vibe; flaked sea salt sprinkled after partial cooling is ideal.
  • Storage at room temperature lasts about a week; refrigerate for several weeks. Wrap pieces in parchment for gifting.

Final notes

This straightforward caramel recipe rewards patience with rich, buttery candies that feel handmade. It pairs beautifully with cookies, gift boxes, or a cozy coffee break and fits neatly into any collection of favorite cooking, recipes, bon apetit delights.

This article was created from the video Caramels Recipe | So Soft and Chewy! with the help of AI.

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