Low Sodium Classic Chewy Caramels

Indulge in the buttery sweetness of these Low Sodium Classic Chewy Caramels—a guilt-free twist on a timeless treat! Perfectly soft and delightfully chewy, these caramels are made with simple, everyday ingredients like granulated sugar, unsalted butter, heavy cream, and a splash of vanilla extract for a rich, velvety flavor. By omitting added salt, this recipe is an excellent option for those mindful of sodium intake without sacrificing indulgence. With easy-to-follow steps and just 10 minutes of prep time, these homemade caramels are ideal for gifting, special occasions, or a cozy afternoon treat. Whether you're a candy-making pro or a first-timer, these caramels are foolproof and burst with homemade charm. Wrap each square individually for the perfect bite-sized delight!

Nutriscore Rating: 30/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 64

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup unsalted butter
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 0.5 cup water

Directions

Step 1

Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing the paper to hang over the edges for easy removal.

Step 2

In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir with a wooden spoon just until the sugar is moistened.

Step 3

Place the saucepan over medium heat. Allow the sugar mixture to come to a boil without stirring. Gently swirl the pan occasionally to ensure the sugar cooks evenly.

Step 4

Clip a candy thermometer to the side of the saucepan, making sure the bulb is submerged in the syrup but not touching the bottom.

Step 5

Meanwhile, in a small saucepan, melt the unsalted butter over medium-low heat. Once melted, add the heavy cream and stir to combine. Keep warm while monitoring the sugar syrup.

Step 6

Continue to cook the sugar mixture until it reaches a light golden color and measures about 320°F (160°C) on the candy thermometer.

Step 7

Remove the saucepan from the heat. Slowly and carefully pour the warm cream and butter mixture into the sugar syrup. The mixture will bubble vigorously.

Step 8

Return the saucepan to medium heat and continue cooking the mixture while stirring constantly, until it reaches 245°F (118°C) on the candy thermometer for a firm chewy caramel.

Step 9

Once the desired temperature is reached, remove the saucepan from the heat and stir in the vanilla extract.

Step 10

Pour the caramel into the prepared baking pan, spreading it evenly with a spatula if needed. Let the caramel cool at room temperature for at least 4 hours or overnight.

Step 11

Once set, use the parchment paper to lift the caramel block out of the pan. With a sharp knife, cut the caramel into 1-inch squares.

Step 12

Wrap each piece in parchment paper or wax paper for storage. Store in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(1356.2g)

Amount per serving	% Daily Value*
Calories	4638.2

Total Fat 256.0g	0%
Saturated Fat 152.0g	0%
Polyunsaturated Fat 0g
Cholesterol 728mg	0%
Sodium 212.0mg	0%
Total Carbohydrate 578.1g	0%
Dietary Fiber 0g	0%
Total Sugars 578.1g
Protein 0.8g	0%

Vitamin D 0IU	0%
Calcium 31.8mg	0%
Iron 0mg	0%
Potassium 33mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 0.1%

Carbs: 50.1%