I make sweets at home a few times each month. I like to have a small treat ready for coffee or to tuck into lunch boxes. When I want a soft, sweet bite that lasts, I reach for a simple caramel batch I can make and wrap. The Homemade Chewy Caramel Candy That Melts in Your Mouth fits that habit. It keeps well and it makes quick gifts.
I learned to make these because store caramels can be hard or bland. I make them on a weekend afternoon. I use basic tools and watch the pot. They cool on the counter while I do other things. Then I wrap them and store them.
This is a soft, buttery caramel made from cream, butter, sugar, and a bit of salt. The texture is chewy but gives easily when you bite. The taste is rich, with a clear sweetness and a hint of butter and vanilla. People usually make this kind of candy at home for holidays, small gifts, or to have a snack on hand. It also works well for topping cakes or stirring into coffee. For a similar sweet snack idea, try a simple cookie recipe found at melt-in-your-mouth coffee butter cookies.
Why make this recipe
This recipe saves money and time. It uses a few common items you may already have. You can make a batch in under an hour. The flavor beats most store-bought caramels and you can change it a bit to match your taste. It is easy to scale up if you need more. This version is also good for daily use because it keeps well and travels easily. If you like easy sauces, see a quick homemade sauce idea at 3-ingredient orange chicken sauce for another simple homemade option.
How to make this recipe
Start by heating sugar, cream, butter, and salt in one pot. Stir often at first, then let the mixture simmer. Watch the color change to a deep golden. Add lemon juice to prevent crystals and finish with vanilla off the heat. Pour into a greased pan and let it cool until firm. The key is steady heat and patience. Use a candy thermometer if you have one to reach the right temperature. After cooling, score or cut the caramel and wrap each piece to keep them soft.
Ingredients
1 cup Heavy Whipping Cream (Can substitute with full-fat milk.), ½ cup Unsalted Butter (Use melted to grease pan.), 1 cup Granulated Sugar (Brown sugar can be used for richer caramel.), 1 teaspoon Salt (Opt for sea salt for a gourmet touch.), 1 tablespoon Lemon Juice (Prevents crystallization.), 1 teaspoon Vanilla Extract (Almond extract can be a unique alternative.), to taste Flaky Sea Salt (For finishing touch.)
Heavy cream gives a rich, smooth texture. Butter adds the buttery flavor and helps the caramel set. Sugar forms the body and sweetness. Salt balances the sweet and brings out flavor. Lemon juice helps stop the sugar from making crystals. Vanilla adds warmth at the end. Flaky sea salt on top makes each bite more interesting.
Directions
- Prepare pan: Grease a small square pan with melted butter. Line with parchment if you like.
- Combine ingredients: Put cream, butter, and sugar in a heavy pot. Add salt and lemon juice. Stir to mix.
- Heat and stir: Heat over medium. Stir until sugar dissolves. Bring to a gentle boil.
- Simmer: Reduce heat and simmer. Stir so it does not burn. Watch color change to golden.
- Check temperature: If using a thermometer, reach about 245–250°F for firm but chewy texture.
- Finish: Remove from heat. Stir in vanilla. Pour into pan. Let cool at room temperature.
- Cut and wrap: Once firm, cut into pieces. Sprinkle flaky salt if you like. Wrap each caramel.
Notes: Stirring early stops sugar from sticking. Lower heat keeps the bottom from burning. Cooling at room temperature gives the best texture.
How to serve this recipe
Cut the caramels into small squares. Wrap many pieces in wax paper for gifts. Serve them on a small plate with coffee or tea. They work well in a candy tin for parties or as a little sweet after dinner. You can also chop a few and sprinkle them over ice cream or bake them into cookies for gooey spots. For a simple hosting idea, place a pile of wrapped caramels near cups so guests can take one or two. For another sweet treat pairing, try chewy maple cinnamon cookies with white chocolate.
How to store this recipe
Keep caramels in an airtight container at room temperature for up to two weeks. If your kitchen is warm, store them in the fridge to keep them from getting too soft. In the fridge they may harden a bit; let them sit at room temp before serving. For longer storage, freeze wrapped pieces for up to three months. Thaw in the fridge or on the counter. Use wax paper or small liners to keep pieces from sticking together.
Tips to make this recipe
Use a heavy pot for even heat. A thin pan can burn the sugar. If you see sugar crystals at the edge, wipe them down with a wet pastry brush. If the mix crystallizes, start over but add more liquid and lemon juice. Do not rush cooling; cutting too soon makes messy edges. If your caramels are too hard, reheat with a little cream to soften them. Remember to work with small batches until you feel confident. Try the focused tip: Homemade Chewy Caramel Candy That Melts in Your Mouth will reward slow, steady heat.
Variation
For a richer flavor, swap half the granulated sugar for brown sugar. Use milk instead of cream to make a lighter caramel. Add a touch of sea salt on top for a salted caramel version. For a nutty twist, stir in chopped toasted nuts after pouring into the pan. You can also add a splash of bourbon or coffee for a grown-up taste. This recipe stays close to the original because the simple sugar-cream-butter base gives the chewy texture that many variations keep.
FAQs
Q: How long do these caramels last?
A: At room temp in a sealed container, about two weeks. In the fridge, three to four weeks.
Q: Can I skip the lemon juice?
A: Lemon helps prevent crystals. You can skip it, but watch for graininess.
Q: Do I need a candy thermometer?
A: No, but it helps. Aim for a deep golden color if you do not have one.
Q: How do I fix grainy caramel?
A: Reheat with more cream and strain if needed. Add a little lemon and stir until smooth.
Q: Can I make this dairy-free?
A: Use coconut milk and dairy-free butter, but texture will change.
Conclusion
This caramel is a simple, practical treat to make at home. It uses common ingredients and a short, clear process. You can make a batch on a free afternoon and use it for snacks, gifts, or dessert toppings. If you want another homemade caramel idea, see Soft, Buttery Homemade Caramels – Meaningful Eats for a similar method. For a step-by-step guide from another kitchen perspective, check Soft & Chewy Caramel Candies Recipe (Just 5 Ingredients).
Print
Homemade Chewy Caramel Candy That Melts in Your Mouth
- Total Time: 45 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
A soft, buttery caramel made from cream, butter, sugar, and a hint of salt, perfect for gifts and snacking.
Ingredients
- 1 cup Heavy Whipping Cream (Can substitute with full-fat milk)
- ½ cup Unsalted Butter (Use melted to grease pan)
- 1 cup Granulated Sugar (Brown sugar can be used for richer caramel)
- 1 teaspoon Salt (Opt for sea salt for a gourmet touch)
- 1 tablespoon Lemon Juice (Prevents crystallization)
- 1 teaspoon Vanilla Extract (Almond extract can be a unique alternative)
- to taste Flaky Sea Salt (For finishing touch)
Instructions
- Prepare pan: Grease a small square pan with melted butter. Line with parchment if you like.
- Combine ingredients: Put cream, butter, and sugar in a heavy pot. Add salt and lemon juice. Stir to mix.
- Heat and stir: Heat over medium. Stir until sugar dissolves. Bring to a gentle boil.
- Simmer: Reduce heat and simmer. Stir so it does not burn. Watch color change to golden.
- Check temperature: If using a thermometer, reach about 245–250°F for firm but chewy texture.
- Finish: Remove from heat. Stir in vanilla. Pour into pan. Let cool at room temperature.
- Cut and wrap: Once firm, cut into pieces. Sprinkle flaky salt if you like. Wrap each caramel.
Notes
Stirring early stops sugar from sticking. Lower heat keeps the bottom from burning. Cooling at room temperature gives the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
