Hajar's Chewy Melty Caramels

READY IN: 45mins
Recipe by Hajar Elizabeth

These are the best caramels I could come up with after a lot of trial and error. I wanted something chewy but not an everlasting gobstopper! I wanted chewy with a melting quality and I finally got it. Not an everyday thing for the calorie conscious but a yummmmy treat every now and then. Your yield will depend on how you cut them. I get approx. 45. Big or small you will love them!

Top Review by mianbao

These came out just as advertised - chewy, but reasonably soft, too. This was something of a surprise because the battery of my digital candy thermometer failed just as I wanted to use it. So, I frantically paged through cookbooks until I found how to judge the candy by dropping small portions into cold water. It worked, low tech won out over high tech, and I got a lot of caramels. Thank you very much for sharing this recipe with us.


  1. Butter a 9x13 inch dish well.
  2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
  3. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
  4. When cool, return to room temperature but still cool, cut into squares and wrap in waxed paper. I recommend 1 inch squares.

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