Go Back

Chewy Salted Caramels

Chewy salted caramels are made by cooking a buttery sugar mixture to 248°F, then finishing it with flaky sea salt. They cool into firm, chewy squares that are easy to cut and share.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 4 hours
Total Time 4 hours 40 minutes
Servings: 64 servings
Course: Dessert
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

For the caramels
  • 1 cup heavy cream
  • 8 tbsp unsalted butter
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
For the topping
  • 1 tsp flaky sea salt

Equipment

  • 1 8-inch square metal baking pan
  • 1 4-quart heavy-bottomed saucepan

Method
 

Cook the caramels
  1. Line an 8-inch square metal baking pan with parchment paper, leaving enough overhang to lift the caramels out later.
  2. Combine the heavy cream, butter, sugar, corn syrup, and kosher salt in a 4-quart heavy-bottomed saucepan over medium heat, stirring until the butter melts and the sugar dissolves.
  3. Bring the mixture to a boil, then cook over medium-low heat, stirring continuously, until a candy thermometer reads 248°F, about 20 to 30 minutes.
Finish and cut
  1. Remove the pan from the heat.
  2. Stir in the vanilla extract.
  3. Carefully pour the caramel into the prepared pan.
  4. Sprinkle the flaky sea salt evenly over the caramel.
  5. Let it cool at room temperature until fully firm, at least 4 hours.
  6. Lift the caramel from the pan using the parchment overhang.
  7. Cut it into 64 pieces with a sharp knife.

Notes

For the chewiest texture, use a candy thermometer and cook until it reads 248°F. Store the caramels in an airtight container at room temperature for up to 2 weeks; freeze for up to 3 months. A dairy-free variation can use plant-based butter and dairy-free cream, though the texture may differ.