Chewy caramels are a holiday tradition in my kitchen and one of the treats I’m best known for. With their rich, buttery flavour and perfectly soft texture, they’re a crowd-pleaser every time. The best part? They’re naturally gluten free, made with simple ingredients like sugar, corn syrup, cream, salt, and vanilla. There’s something magical about transforming these basic pantry staples into golden, melt-in-your-mouth caramels. They’re the kind of treat that brings back memories of cozy winter evenings and holiday gatherings.
Making chewy caramels is a labour of love—it takes time, patience, and just the right technique to get them perfect. But for me, the process is as enjoyable as the result. There’s something deeply satisfying about watching the sugar mixture bubble away and reach the exact temperature to create that chewy, delightful texture. Whether I’m wrapping them up as gifts or sharing them with family and friends, these caramels have become a cherished part of my holiday traditions.
Wrapping chewy caramels
Wrapping caramels is an art that adds a touch of personality to your homemade treats. You can use parchment paper or wax paper—both work beautifully and offer a different aesthetic. I typically prefer wax paper for wrapping my caramels as it gives them a classic, polished look, while parchment paper is perfect for other candies or confections. Whichever you choose, wrapping your caramels neatly makes them look as good as they taste!
To wrap, cut your wax or parchment paper into squares roughly 3-4 inches on each side, adjusting the size based on how big you cut your caramels. I like to cut my caramels into bite-sized pieces, about 1 inch by 0.5 inches, so they’re small enough to enjoy without feeling overwhelming. This way, you can always go back for seconds, thirds, or even fourths! The key is to ensure the wrapping is snug to keep the caramels fresh and looking their best.
Ingredients
I bet you have most or all of the ingredients in your pantry.
- Sugar
- Light Brown Sugar
- Corn Syrup
- Whipping Cream
- Butter
- Salt
- Vanilla
Supplies
- Parchment Paper to line the baking sheet. My favourite brand is the Kirkland parchment paper. It is available at Costco or on Amazon. The rolls are thick and it is a great value as you get two rolls.
- Wax Paper for wrapping the caramels. I typically buy a roll and cut my own squares. However amazon does sell some that would be the right size if you do not want to cut your own.
- Quarter Sheet Pan: Or something 9”x12” roughly
- Thermometer
You can make different flavours?
Caramels are endlessly versatile, and you can elevate the classic salted version with creative flavour twists. One way to infuse unique flavours is by steeping the cream with ingredients like Earl Grey tea, which pairs beautifully with the rich caramel notes. Another option is to add a splash of your favourite liquor, such as bourbon or rum, to give the caramels an extra depth of flavour.
When adding liquor, balance is key to maintaining the recipe’s texture. I recommend substituting 1/4 of the cream with the liquor to ensure the consistency remains just right. Did I also mention you can experiment with spices? Think gingerbread caramels! With these simple adjustments, you can create gourmet caramels that are perfect for gifting or enjoying during the holidays.
Storing
When wrapped properly in wax or parchment paper, chewy caramels can last for 2-3 months without any issues. For added protection, I store the wrapped caramels in an airtight container or resealable bag to keep them safe from moisture and heat. This ensures they stay fresh and maintain their perfect chewy texture, ready to enjoy whenever you crave a sweet treat!
Chewy Caramels
Ingredients
- 422 Grams Sugar
- 182 Grams Light Brown Sugar
- 320 Grams Corn Syrup
- 445 Grams Whipping Cream
- 660 Grams Butter
- 6 Grams Flaky Sea Salt
- 3 Grams Vanilla
Instructions
- In a large heavy bottomed pot, add in the sugar, light brown sugar, corn syrup, whipping cream and butter.422 Grams Sugar, 182 Grams Light Brown Sugar, 320 Grams Corn Syrup, 445 Grams Whipping Cream, 660 Grams Butter
- On a low heat, stir until all ingredients have melted together.
- Turn the heat up to low/medium. The mixture needs to come to 245F. This will take about 40 minutes. Stir the pot every 5 minutes to ensure it is not burning and continue to check the temperature.
- While the mixture is coming to temperature start preparing your pan. In a roughly 11”x8”, take a sheet of parchment paper and either spray it with non-stick spray (I don’t buy any, so I do not use this), OR rub butter onto the parchment paper. Put the parchment paper into the baking pan, and set aside.
- Once the mixture has come to around 230F pour in the vanilla and half the salt.6 Grams Flaky Sea Salt, 3 Grams Vanilla
- Continue stirring as after 230F it will go quickly. You do not want to over cook the caramel as it will become hard.
- Once the caramel reaches temperature, pull it from the heat and pour it right into the prepared pan. Let it sit for 5 minutes and then sprinkle the top with the remaining salt.
- Let the caramel sit overnight for everything to set up. You can cut it earlier, but I spread this candy making over 2 nights so I am not handling warm caramel.
- When you are ready to cut the caramel, organize your work station with pieces of wax paper/ parchment paper that you are going to wrap your caramels in, a sharp knife, a ruler, and a cutting board. Remove the caramel from the tray, and remove the parchment paper that will be stuck to the bottom. Place the caramel on the tray. Taking a ruler, measure out the size of caramels you would like. I usually do 1” x 0.5” as I prefer mine bite sized. Cut long strips of caramel and then the individual caramels.
- Using the pieces of wax paper or parchment paper, individually wrap all the caramels. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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