How to Make Soft, Chewy Caramels at Home

These are soft, chewy caramels—wrapped and ready to enjoy.

I made these caramels while preparing another dessert that turned out to be irresistible. Those caramels were used inside dark chocolate caramel marshmallow cashew butter cups, which are as decadent as they sound.

Say what?

Yes—big yum. I still get excited thinking about those cups, and these caramels are delightful on their own.

Caramels always remind me of my grandmother Bena. She loved candy but rarely ate caramels because her dentures made sticky candies uncomfortable. These caramels are described as chewy, but they don’t cling to teeth or dentures, so she would have loved them.

I took a batch to our nephew’s housewarming and everyone enjoyed them. There’s nothing better than hearing someone taste your cooking and say, “Mmmmmmm.”

Below is the caramel recipe I used. You can also use these caramels in other treats, like the caramel marshmallow cashew butter cups.

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How to make the soft chewy caramel recipe

Ingredients are simple: honey, white sugar, butter, heavy cream and vanilla. The only special tool needed is a candy thermometer—digital or classic will work.

Start by combining 1/2 cup white sugar and 1/4 cup honey in a medium saucepan. Heat over medium until the sugar and honey melt and the mixture becomes bubbly and caramel-colored.

While the sugar and honey heat, warm 1/2 cup heavy cream in a small saucepan over medium heat. Add 2 ounces of butter and 1 1/2 teaspoons of vanilla to the cream and melt together.

When the sugar mixture is ready, pour the warm cream-and-butter mixture into it and stir to combine. Insert your candy thermometer and lower the heat to a gentle simmer. Cook until the mixture reaches 235°F (about the soft-ball stage)—you’ll see it thicken and turn a rich golden color.

Line a jelly roll pan with parchment paper. Carefully pour the caramel onto the parchment—it will be thick and glossy. Try not to scrape the brown bits sticking to the bottom of the saucepan into the batch; leave them behind to avoid a burnt flavor.

Pour it on, baby

Let the caramel set at room temperature for about 2 hours until firm enough to cut.

Time goes by

Use a sharp knife to cut the caramel into 1-inch squares or whatever size you prefer. I reserved a dozen pieces for the caramel marshmallow cashew butter cups and wrapped the rest in small pieces of wax paper for gifting. If someone offers to help wrap, accept—the extra hands are handy!

If you haven’t made chewy caramels before, you’ll find they’re simpler than they look and very satisfying to make.

I hope you enjoy this recipe. Feel free to pin a photo, save the recipe, and leave a comment if you love caramel as much as I do.

And as always, may all your dishes be delish!