I just nailed a Chewy Caramels Recipe that turns out impossibly soft, glossy squares your guests will fight over.

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I’m obsessed with these Amish caramels. I love that each bite is insanely soft and chewy, like a Soft Caramel Recipe turned into a party favor.

I adore the deep, buttery notes, but the texture steals the show. I enjoy how the plain flavor of unsalted butter and pure vanilla extract comes through, simple and honest.

And they actually melt on your tongue, not stick to your teeth. Chewy Caramel Candy that tastes homemade and kind of sinful.

I hoard them in the pantry. Sorry not sorry, you’ll beg for more.

My friends flip out every time, without shame, seriously.

Ingredients

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Brown sugar: Basically gives deep molasses-y caramel flavor, chewy bite, and cozy nostalgia.
Granulated sugar: Adds pure sweetness and firm structure so caramels set nicely.
Unsalted butter: Brings rich, creamy fat, glossy mouthfeel, and that melt-in-your-mouth vibe.
Evaporated milk: Gives body and caramel color, making texture smoother and more custardy.
Heavy cream: Packed with fat, makes caramels lush, silky, and soft in every bite.
Plus light corn syrup: Helps stop crystallizing, keeps texture glossy and reliably smooth.
Vanilla extract: Basically warms the whole mix, rounds edges, and smells amazing.
Fine sea salt: Tames sweetness, sharpens flavors, and it’s small kitchen magic.

Ingredient Quantities

2 cups packed light brown sugar

1 cup granulated sugar

1 cup unsalted butter (2 sticks), room temperature

1 cup evaporated milk

1 cup heavy cream

1 tablespoon light corn syrup (optional but helps stop crystallizing)

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

How to Make this

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1. Line an 8×8 or 9×9 inch pan with parchment paper and lightly butter the paper and sides so the caramel won’t stick.

2. In a heavy-bottomed 4 quart saucepan combine 2 cups packed light brown sugar, 1 cup granulated sugar, 1 cup room temperature unsalted butter, 1 cup evaporated milk, 1 cup heavy cream, and 1 tablespoon light corn syrup if you got it.

3. Stir everything over medium heat until the butter melts and the sugars dissolve, scraping the bottom so nothing burns.

4. Once it comes to a gentle boil, clip on a candy thermometer and keep boiling without splashing the sides too much. Stir occasionally but not constantly once it’s rolling.

5. Cook until the mixture reaches 238 to 240 degrees F, the soft ball stage. This can take 20 to 35 minutes depending on your stove, so be patient.

6. Remove the pot from heat right away and carefully stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt. Let it sit for a minute to stop bubbling.

7. Beat the caramel with a wooden spoon or hand mixer for 3 to 6 minutes until it thickens a bit and starts losing some shine. Don’t over beat or it will get grainy.

8. Pour the hot caramel into your prepared pan, smooth the top, and let it cool at room temperature until mostly set, then cover and move to the fridge for at least 2 to 4 hours or overnight for best cutting.

9. Lift the caramel from the pan using the parchment, trim edges and cut into squares with a sharp knife lightly buttered or sprayed so it doesn’t stick. Wrap individual pieces in wax paper if you want.

10. Store in an airtight container in the fridge for up to 2 weeks or at room temperature for a few days. If it gets too firm, let pieces sit at room temp a bit before serving so they soften and melt in your mouth.

Equipment Needed

1. 8×8 or 9×9 inch baking pan lined with parchment paper and buttered sides
2. Heavy bottomed 4 quart saucepan
3. Candy thermometer that clips to the pot
4. Wooden spoon or hand mixer (either works, you’ll need one to beat the caramel)
5. Rubber or silicone spatula for scraping and smoothing
6. Measuring cups and measuring spoons (for sugars, milk, butter, vanilla, salt)
7. Sharp knife and a small dab of butter or nonstick spray to grease the blade for cutting
8. Airtight container or wax paper for wrapping and storing the caramels

FAQ

2 cups packed light brown sugar

1 cup granulated sugar

1 cup unsalted butter (2 sticks), room temperature

1 cup evaporated milk

1 cup heavy cream

1 tablespoon light corn syrup (optional but helps stop crystallizing)

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

Q: Why use both evaporated milk and heavy cream? A: They give that rich, dense mouthfeel Amish caramels are known for. Evaporated milk adds body without excess water, cream adds fat for silkiness.

Q: My caramel turned grainy, what happened? A: Graininess usually means sugar crystallized. Causes are sugar on the pan sides, stirring too hard during boil, or too high heat. Next time wipe down the sides with a wet pastry brush and lower the heat.

Q: Can I skip the corn syrup? A: Yes, but corn syrup helps stop crystallizing. If you skip it keep heat steady and don’t agitate the pot once it boils.

Q: How do I know when it’s done without a thermometer? A: Drop a small spoonful into a bowl of very cold water. If it forms a firm but slightly pliable ball the temp is right. If it flattens it's undercooked, if it’s hard and brittle it’s overcooked.

Q: How long will these keep? A: Stored in an airtight container at room temp they last 2 weeks. Refrigeration makes them firmer, but still tasty. For longer storage freeze up to 3 months, thaw at room temp before unwrapping.

Q: Can I add nuts or sea salt on top? A: Sure. Press toasted nuts or a sprinkle of flaky sea salt onto the caramel right after pouring so they stick. Don’t press later or they’ll fall off.

Q: My caramel seems a little soft after cooling. Fix? A: Reheat gently to 245-250°F and pour into a well-lined pan to reset. Next batch cook a hair longer or cool in a slightly cooler room.

Soft, Chewy, And Melt In Your Mouth Amish Caramel Recipe Substitutions and Variations

Light brown sugar: Swap with dark brown sugar for deeper molasses flavor, or use 1 3/4 cups granulated sugar + 2 tablespoons molasses if you only have white sugar. If using dark brown, the caramel will be slightly richer and darker.
Unsalted butter: Use equal parts European style butter for extra creaminess, or use ghee if you want a nuttier note. If using margarine or a buttery spread, expect a bit less flavor and a slightly softer set.
Evaporated milk: Replace with full fat canned coconut milk for dairy-free caramels, or use 1 cup whole milk plus 2 tablespoons powdered milk to mimic the concentrated creaminess. Coconut milk will add a mild coconut taste and may set a little softer.
Light corn syrup: Swap with an equal amount of golden syrup or 3/4 cup honey. Golden syrup is closest in texture and keeps crystals down best. If you use honey, heat a bit slower and stir well to avoid flavor changes and slight extra stickiness.

Pro Tips

1. Chill your tools and pan a bit before pouring the caramel. Cold metal helps the edges set faster so you get cleaner squares and less spreading, though don’t make it freezing or the caramel can crack when it hits.

2. Use an instant read or candy thermometer and trust it more than your eyes. If it reads 238 to 240 F, take it off right away. If you think “it looks right” but temp is low, keep cooking, you’ll end up sticky later.

3. If you see tiny sugar crystals on the sides of the pot, wipe them down with a wet pastry brush while it’s boiling, or add that tablespoon of corn syrup. It stops recrystallization and keeps the caramel smooth. Don’t scrape the bottom with a spoon though, that can cause burning.

4. Beat just until the shine dulls and the mass thickens a bit, then stop. Over-beating makes it grainy and too stiff. If it turns grainy, a few seconds back on very low heat with a splash of cream can sometimes smooth it back out, but try not to get there.

Soft, Chewy, And Melt In Your Mouth Amish Caramel Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just nailed a Chewy Caramels Recipe that turns out impossibly soft, glossy squares your guests will fight over.

Servings

servings

Calories

220

kcal

Equipment: 1. 8×8 or 9×9 inch baking pan lined with parchment paper and buttered sides
2. Heavy bottomed 4 quart saucepan
3. Candy thermometer that clips to the pot
4. Wooden spoon or hand mixer (either works, you’ll need one to beat the caramel)
5. Rubber or silicone spatula for scraping and smoothing
6. Measuring cups and measuring spoons (for sugars, milk, butter, vanilla, salt)
7. Sharp knife and a small dab of butter or nonstick spray to grease the blade for cutting
8. Airtight container or wax paper for wrapping and storing the caramels

Ingredients

2 cups packed light brown sugar
1 cup granulated sugar
1 cup unsalted butter (2 sticks), room temperature
1 cup evaporated milk
1 cup heavy cream
1 tablespoon light corn syrup (optional but helps stop crystallizing)
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

Directions

Line an 8×8 or 9×9 inch pan with parchment paper and lightly butter the paper and sides so the caramel won't stick.
In a heavy-bottomed 4 quart saucepan combine 2 cups packed light brown sugar, 1 cup granulated sugar, 1 cup room temperature unsalted butter, 1 cup evaporated milk, 1 cup heavy cream, and 1 tablespoon light corn syrup if you got it.
Stir everything over medium heat until the butter melts and the sugars dissolve, scraping the bottom so nothing burns.
Once it comes to a gentle boil, clip on a candy thermometer and keep boiling without splashing the sides too much. Stir occasionally but not constantly once it’s rolling.
Cook until the mixture reaches 238 to 240 degrees F, the soft ball stage. This can take 20 to 35 minutes depending on your stove, so be patient.
Remove the pot from heat right away and carefully stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt. Let it sit for a minute to stop bubbling.
Beat the caramel with a wooden spoon or hand mixer for 3 to 6 minutes until it thickens a bit and starts losing some shine. Don’t over beat or it will get grainy.
Pour the hot caramel into your prepared pan, smooth the top, and let it cool at room temperature until mostly set, then cover and move to the fridge for at least 2 to 4 hours or overnight for best cutting.
Lift the caramel from the pan using the parchment, trim edges and cut into squares with a sharp knife lightly buttered or sprayed so it doesn’t stick. Wrap individual pieces in wax paper if you want.
Store in an airtight container in the fridge for up to 2 weeks or at room temperature for a few days. If it gets too firm, let pieces sit at room temp a bit before serving so they soften and melt in your mouth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.