French Salted Chewy Caramel Candy Recipe
Serves: 35-40 caramel candies
  • 1 ¼ cups caster sugar (250 g)
  • ⅓ cup single cream (80 g)
  • 1 teaspoon pure vanilla extract
  • 5 ½ tablespoons unsalted butter (0.7 stick; 78 g)
  • ½ teaspoon salt
For decoration:
  • Melted dark chocolate, optional
Prepare the pan
  1. First, brush oil the inside of the square baking pan ( 7 by 7 inches: 15 by 15 cm). Today I am using canola oil. *Don’t use extra olive oil, if you don’t want olive oil-flavored caramel. Also brush the parchment paper on the bottom. I am using a silicon pad today.
Make sugar syrup
  1. Then, pour the sugar into a sauce pan. Over medium heat let it totally dissolve without water. Don’t forget to stir occasionally. A pan with a thick bottom is perfect for caramel recipes.
At 180 degrees C., add cream
  1. When the sugar is completely melt and amber brown, place a cooking thermometer into the pan. The temperature could rise quickly. As soon as it reaches 180 degrees C (356 F), quickly add in cream and continue stirring.
  1. Always on the heat, simmer until 140 degrees C (284 F) and immediately remove from the heat.
Add in butter & salt
  1. Add in the butter and stir rigorously until combined. Then add in vanilla extract and salt. And stir until silky and homogeneous.
Fill the tin
  1. Pour into the tin and sprinkle with salt.
  1. Let it for 2 hours, or until completely cooled.
  1. The tin should be removed easily. Again oil your knife and your fingers. And cut the caramel into pieces.
Recipe by Eugenie Kitchen at