Salted Caramel Chews

Salted caramel chews play sweet against savory, a contrast that helped caramel become a beloved American candy-shop staple. Slow-cooked sugar, cream, and butter set into soft squares finished with flaky sea salt.

Serves 6 · 10 min prep · 20 min cook

Estimate for one serving

• 240 cal
• 1g protein
• 34g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup heavy cream
• 6 tablespoons unsalted butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons flaky sea salt
• 1/4 teaspoon fine sea salt

Instructions

1. 1Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting, and lightly grease the parchment.
2. 2In a heavy 3-quart saucepan combine the granulated sugar, light brown sugar, heavy cream, unsalted butter, light corn syrup, and fine sea salt.
3. 3Cook over medium heat, stirring constantly until the butter melts and the sugars dissolve into a smooth mixture.
4. 4Clip on a candy thermometer and continue cooking, stirring occasionally, until the caramel reaches 248°F (firm-ball stage), about 12 to 18 minutes; it should be deep golden and smell richly caramelized.
5. 5Remove from heat and stir in the vanilla extract. Immediately pour the hot caramel into the prepared pan and tilt gently to level.
6. 6Sprinkle the flaky sea salt evenly over the surface while the caramel is still hot so the crystals adhere.
7. 7Let the caramel cool at room temperature until firm but still slightly pliable, about 2 hours; do not refrigerate or it will become too hard to cut cleanly.
8. 8Lift out using the parchment, oil a sharp knife, and cut into 1-inch squares. Wrap individually in wax paper squares if desired and store airtight.