Chewy Salted Caramel Chews!

My first memory of caramel chews is going to the candy shop at the mall after playing for hours in the mall’s fun house. My sisters and I got to pick one type of candy that we wanted and I don’t remember what I got but my sister got these caramel chews. They were so delicious that I kept sneaking pieces of candy from her bag. Good days.

I recently got a craving for caramel chews and decided to make my own and since salted caramel is all the craze these days I decided on Salted caramel chews. If you’re not into that you can leave out the salt and make it the original way. It’s still unbelievably tasty and chewy.




YIELD: 40 caramels   PREP TIME: 5 minutes    COOK TIME: 20 minutes   COOLING TIME: 2-3 hours


  • 1 cup heavy cream
  • 1 1/2 cup sugar
  • 1/4 cup water
  • 4 tbsp butter
  • 1/4 cup corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt


  1. Line a baking dish with parchment paper. In a medium-sized saucepan, warm the cream and butter on low heat.
  2. In another saucepan, combine the sugar, corn syrup, water and bring it to a boil. Do not stir the mixture once the sugar has dissolved. On medium-low heat, heat the sugar mixture (without stirring) until it reaches 320°F.
  3. Once the mixture reaches 320°F, remove the saucepan from heat and add the warmed cream and butter. Keep stirring as the sugar will start to smoke and crystallize.
  4. Put the saucepan back on low heat and bring the mixture to 250°F. Once it reaches 250°F, add the vanilla and salt and stir well. Pour the hot caramel mixture on the parchment paper.
  5. Let the mixture cool for 2-3 hours. With a sharp greased knife, cut the caramel into bite sized pieces and cover each piece with parchment paper.

Note: The caramels keep good for 2 weeks at room temperature.
VARIATIONS: 1. To make chocolate caramels, add 1 tbsp of unsweetened cocoa powder in the cream and butter mixture.
2. To make peppermint caramels, add 4-5 drops of peppermint essence into the caramel.
3. To make chocolate covered caramels, melt dark/milk chocolate in a double boiler. Pour the chocolate over the caramels before cutting it into bite sized pieces.



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