Buttery, Soft, Chewy and Irresistible! If you’ve never made homemade caramels before, you are in for such a treat — they’re surprisingly simple to make and unbelievably delicious.♡ A handful of pantry staples and a gentle simmer on the stove are all it takes for the mixture to magically deepen into a rich, golden caramel.Once cooled, the caramel slices into soft, chewy squares that are downright irresistible with a sprinkle of flaky sea salt.

Wrap them in little twists of wax paper or cellophane wrappers, tuck them into jars or tins if you’d like to gift them, and you’ll have the most delicious batch of caramels ready to share.I love these little guys so much! If you’re new to caramel-making, please take a few minutes to read through the tips below to help everything go smoothly.It’s not a difficult process — it just requires a bit of patience.

And the payoff is absolutely worth it if you love homemade caramel as much as I do.Let’s make some! Recipe Tips If you’re new to caramel-making, here are a few helpful pointers to guarantee soft, luscious, perfectly set caramels every time: Do not use European butter.European-style butters have higher butterfat, which can cause the caramel to separate or set too softly.

Standard American unsalted butter gives the most reliable texture in this recipe.Use a reliable candy thermometer.Caramels are all about temperature, and hitting 240–243°F is essential for a soft, chewy text

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