Homemade Christmas Caramels: Soft, Chewy Holiday Treat

• 2 cups heavy cream
• 2 ¼ cups granulated sugar
• 6 tbsp unsalted butter
• 1 ¼ cups light corn syrup
• ½ tsp kosher salt
• 1 tsp vanilla extract

Optional toppings

• 1 cup pecans, toasted and chopped (for turtle caramels)
• ½ cup semi-sweet chocolate (for drizzling)
• 3–4 tbsp flaky sea salt (for salted caramels)

1. Grease a 9 x 13-inch baking pan thoroughly with a neutral oil. Line the pan with parchment paper and grease the paper as well, ensuring an easy release later. Set aside.
2. In a heavy-bottomed 4-quart saucepan, combine the heavy cream, granulated sugar, unsalted butter, and light corn syrup. Heat the mixture over medium heat, stirring gently until it comes to a full boil. Use a candy thermometer and continue to cook, occasionally swirling the pan, until the mixture reaches 248°F (firm-ball stage).
3. When the mixture reaches 248°F, remove the pan from heat. Stir in the kosher salt and vanilla extract immediately, scraping the bottom to blend evenly. Pour the hot caramel evenly into the prepared pan.
4. Allow the caramel to cool and set at room temperature. This usually takes several hours; let it rest for 6–8 hours or up to 24 hours if needed so it firms fully before cutting.
5. Once set, use the parchment sling to lift the caramel slab from the pan. Remove the parchment and cut the caramel into individual pieces with a large, sharp knife. To minimize sticking and preserve shape, wrap each piece individually in small squares of parchment or wax paper.

For turtle caramels

1. While the caramel is still hot in the pan, sprinkle toasted, chopped pecans evenly over the surface. Let the caramel cool and set, then drizzle melted semi-sweet chocolate over the top. Allow the chocolate to firm before cutting into pieces.

For salted caramels

1. Let the caramel cool for about 30 minutes, then evenly sprinkle flaky sea salt over the top. Finish cooling until firm, then cut into pieces.

Tips and storage

Use a reliable candy thermometer—accurate temperature is the key to the right texture. If caramels are too soft, they may not have reached the proper temperature; if too hard, they cooked past the ideal stage. When cutting, warm the knife under hot water and dry it between cuts for cleaner edges. Store wrapped caramels at room temperature in an airtight container to maintain their chewy texture. If you prefer a firmer bite, chill them briefly before serving.