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You are here: Home / A to Z Recipe Index / Soft Caramels Recipe

Soft Caramels Recipe

By -Tam | Food Apparel 7 Comments

To get your fix this Fall, try this classic and tasty recipe for Soft Caramels.

Soft Caramels - perfectly chewy and caramely!

 I’m kind of a candy fanatic, so when Fall hits, I’m off to the racetracks. I mean, seriously, caramel, toffee, marshmallows, almond roca, fudge, truffles, brittle……..you practically have to get going right away or you will never get through it all!

Soft Caramels - perfectly chewy and caramely!

Since we’ve been all about caramel this week, I thought I would share for you my favorite recipe for soft caramels. They are rich in flavor, the perfect chewiness, and they never fail to impress. I love going high quality on these and using a vanilla bean to get a rich full flavor. Oh, and don’t forget the Fleur de Sel. You know that obsession with salted caramel that started going around a couple of years ago? Well it’s still here and for good reason! ‘Cuz it’s delish!

Soft Caramels - perfectly chewy and caramely!

Soft Caramels - perfectly chewy and caramely!
4 from 12 votes
Print

Soft Caramels

Cuisine Gourmet
Servings 64 one inch caramels
Author Tammy Blankenship (adapted from foodiebride)

Ingredients

  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 vanilla bean pod, split and scraped or use an extra 1/2 teaspoon vanilla extract
  • 1 teaspoon fleur de sel aka sea salt, plus more for sprinkling
  • 1 and 1/2 cups sugar
  • 1/4 cup light corn syrup optional, but helps prevent sugar crystals
  • 1/4 cup water

Instructions

  1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
  2. Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
  4. Boil, without stirring, but gently swirling pan, until mixture is a light golden caramel.
  5. Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on candy thermometer.
  6. Pour into lined baking pan and cool 30 minutes.
  7. Sprinkle another pinch or two of fleur de sel over the top of the caramel (optional) for a nice salty crunch and let sit until completely cooled.
  8. Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

Recipe Notes

High Altitude Adjustment:
For every one thousand feet altitude above sea level, cook the caramels about one degree less. For example, I am in Orem, Utah (around 4500 ft above sea level), so I cook them to 244 degrees Farenheit. If you want the caramels a little softer to put in brownies or turtles, cook 3-4 degrees lower than that.

 

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

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Filed Under: A to Z Recipe Index, Candies, Christmas, Fall Favs, Holidays, Sweets & Treats Tagged With: candy, caramel, classic style, holidays

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Comments

  1. MaryBee318 says

    December 30, 2018 at 1:32 pm

    Soft Caramels: I have made this recipe several times. Delicious and successful! I wouldn’t change a thing. Enjoy!

    Reply

Trackbacks

  1. Almond Roca - your homebased mom says:
    November 3, 2014 at 2:00 pm

    […] a homemade touch on all of the treats and goodies. We’re always whipping up something from Soft Caramels, to Peppermint Marshmallows, to a nice batch of Orange Pecan Biscotti to dip into your hot […]

    Reply
  2. Homemade Almond Roca Recipe + Blendtec Giveaway says:
    November 3, 2014 at 2:17 pm

    […] these, you can try some of other wonderful giftable treats that we have here on the blog like our Soft Caramels, Peppermint Marshmallows, or a nice batch of Orange Pecan Biscotti to dip into some “Better […]

    Reply
  3. Homemade Almond Roca | Food Apparel says:
    November 28, 2014 at 1:01 am

    […] a homemade touch on all of the treats and goodies. We’re always whipping up something from Soft Caramels, to Peppermint Marshmallows, to a nice batch of Orange Pecan Biscotti to dip into your hot […]

    Reply
  4. Homemade Turtles (Caramel, Pecan, and Chocolate Clusters): Gourmet Style | Food Apparel says:
    December 3, 2014 at 2:17 am

    […] this recipe is hands down my favorite when I use my soft homemade caramels, slightly undercooking them to keep the caramel extra soft and smooth. Complete the combo with […]

    Reply
  5. Valentine's Day Heart Turtle Brownies Recipe (Caramel & Pecan) | Food Apparel says:
    June 4, 2015 at 10:40 am

    […] to 4 ounces soft caramels, cut into small bits (you may use our favorite soft caramel recipe here, and keep temperature the same for a firmer caramel, or reduce by about 4 degrees F for a […]

    Reply
  6. Double Dark Chocolate Caramel Brownies - Everything Food Conference says:
    December 7, 2015 at 12:32 pm

    […] combo of taking my favorite brownie recipe and combining it with my sister-in-law’s favorite homemade caramel recipe. Yes, heavenly indeed. You might just cry a little when you eat these, out of sheer […]

    Reply

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