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+ servings
Soft Caramels - perfectly chewy and caramely!

Soft Caramels

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


  • 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


  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.