Chewy Caramels

READY IN: 1hr 10mins




  • Lightly butter the bottom of a 9 X 13 inch baking pan.
  • Line the pan with foil, pressing it evenly into the corners.
  • Lightly butter the foil.
  • Butter the sides of a heavy, 4-quart saucepan.
  • Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
  • Bring the mixture to a boil and clip a candy thermometer to the pan.
  • Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
  • Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
  • Boil without stirring until the temperature reaches 246F, about 20 minutes.
  • Remove the pan from heat.
  • Add the vanilla and stir just to blend.
  • Pour the caramel into the prepared pan.
  • Do not scrape any caramel left on the bottom of the saucepan into your prepared pan – enjoy that by yourself, you deserve it!
  • Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
  • Invert the caramel slab onto a cutting board and peel off the foil.
  • Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
  • Cut through the slab.
  • You will end up with 90 candies.
  • Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.