How do you soften chewy caramel?

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F .

What is chewy caramel made of?

Ingredients for homemade caramels - brown sugar, butter, golden syrup, condensed milk . Salt and vanilla go in after the caramel is cooked.

What makes caramel soft vs hard?

The difference between a soft caramel and one that's hard and overcooked is all in the temperature . Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

How long do homemade caramel chews last?

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months .

What makes caramel softer?

I looooove adding brown sugar to caramels because it keeps them incredibly soft and chewy. This is because brown sugar has a lot of moisture. Corn syrup. It's a controversial ingredient, for sure, but an imperative one for making candy as it prevents crystallization and keeps the caramels smooth as silk.

How do you make candy softer?

To speed that process along, leave the candy in a loosely covered container with a damp paper towel . If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.

Soft Chewy Caramel | Easy Caramel Candy Recipe (2024)

Mar 20, 2015 · 5 Comments

My 106th recipe "Soft Chewy Caramel", my most favorite candy ever. My love for candies and chocolates started when I was very young and has grown along with me. I used to gorge upon countless number of chocolate bars and other candies never caring about what my dentist told 🙂

One of my favorite candy from childhood was the caramel flavored ones like Caramilk. At that age I never knew that they were caramel flavors, and all I cared for was that they were delicious. Hmmm, it was a long time ago I had one of them. And, time had made me forgot those lovely flavors until recently.

Few months back, When we were on a road trip in Colorado, RK stopped to refuel at a small Gas station. I don't even remember which place it was. After refueling, since they did not have the remainingchange, RK returned back with 2 Caramel candies instead. When I tasted them, oh boy, they were so tasty. It was the same taste of childhood, but even better was the buttery, chewy and melt in your mouth kind of texture of the caramels.

After returning back, I tried to look for them here at Dallas. But, I could not find one which was as soft and chewy as the one I had on the trip. So was waiting for the right time so that I could make one myself. Atlast, when I made them today, I was spellbound. It was so delicious and would say that it was probably the most simple yet delicious candy I had ever tasted 😉

Soft Chewy Caramel

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Ingredients

Sugar - 1 Cup
Brown Sugar - ½ Cup
Butter - ½ Cup
Heavy Cream - 1 Cup
Corn Syrup - ½ Cup

Special Equipment

Candy Thermometer

Instructions

Take a tall heavy bottomed pan, add all listed ingredients, mix well and heat it in medium flame.
Keep stirring continuously until everything is melted, combined together and the mixture starts to boil. If sugar crystals are formed in the sides of the pan, dip a brush in water and brush the sides of the pan clean.
Once the mixture starts to boil, insert the candy thermometer into the mixture and stop stirring. You should not stir or disturb the mixture after this stage.
Let the mixture continue to boil until it reaches the firm ball stage. The candy thermometer should read 244 F temperature. This is the correct temperature for firm ball consistency.
Line a baking pan with butter paper and keep it aside. It should cover the inside of the baking pan entirely. As soon as the mixture reaches 244 F, turn off the flame and transfer the mixture to the baking pan. Do not touch the mixture. Do not try to level it off by shaking or tapping. Even if you see small bubbles it is fine.
Let the caramel cool completely to room temperature. I left it overnight. Cut it into pieces and wrap the individual pieces with a plastic candy wrap or butter paper.
See Also
Nanny's Raisin Filled Cookies: Old Fashioned Recipe
Enjoy.

Notes | FAQ

- It is important to use a heavy bottom pan or else the caramel will burn easily.
- It is important to use a tall pan, or else the caramel will flow out while boiling.
- It is important to keep the sides of the pan clean while boiling the mixture. If any sugar crystallizes it would spoil the texture of the caramel.
- It is important not to stir the mixture once it starts to boil.
- It is important not to disturb the mixture while it is left for cooling.
- If you do not have a candy thermometer, to check if the mixture has reached firm ball consistency stage, drop a little of the mixture into cold water.It should form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
- I have used a large baking pan for cooling the caramel, since that is the one I had. But for the quantity mentioned, the caramels were thin. I would recommend using a smaller baking pan for cooling so that you would get caramels which are thicker.

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Reader Interactions

Comments

Claire B says
December 19, 2019 at 2:39 pm
I've been using this recipe for a few years now, thanks! Delicious for caramels as written, or used in place of store bought caramels for pecan rolls.
Reply
Carole Courchesne says
November 20, 2016 at 12:49 pm
I could not get it to reach 244F no how long I let it cook, it started to smell like it was burning before it reached the right temperature....any suggestions?
Reply
- revifood says
  November 20, 2016 at 8:21 pm
  Sorry to hear that Carole. I believe the thermometer wasn't behaving properly or you did not have a heavy bottom pan. The temperature is critical for this recipe, and I don't believe that the mixture would burn before the temperature is reached.
  Reply
Patty says
January 11, 2016 at 2:52 pm
Can this caramel recipe be used to make turtles?
Reply
- revifood says
  January 11, 2016 at 3:22 pm
  I am not sure about the turtle recipe you have on hand. This is soft chewy caramel. I believe that, you might want a more firmer caramel for making turtles. You may have to heat the mixture to slightly more than 244 F to get a harder caramel. I however have not tried doing so.
  Reply

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