Candy is kind of the best. And chewy candy is the best of the best, because chewing is so satisfying. I think you will really enjoy this round up of chewy candy recipes.
Some of these candy recipes are my own while others are from around the Internet. All will satisfy your need to chew while you savor!
How to Make Chewy Candy
The most important thing to remember about making chewy candy recipes is the temperature you cook your sugar to has everything to do with the texture of your candy once it cools.
If you don’t cook it hot enough, you’ll end up with a soft candy or even a sauce. If you cook it too hot, you’ll end up with a crunchy candy.
And the worst for dental work: hard candy that turns super chewy and then sticks your teeth together. Yikes!
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I have a stages of sugar chart that you should find helpful in figuring out how hot to cook your candy to get the texture you want.
Other Ways to Make Candy Chewy
Aside from the temperature of the sugar, you can also make chewy candies by adding either pectin or gelatin, like for gummy worms, marshmallows or other fruit chews.
The temperature is still important, but the pectin or gelatin adds body and mouthfeel.
What Is the Best Temperature for Making Chewy Candy Recipes?
For candies that contain pectin or gelatin, the ideal temperature range is between 223F (pate de fruits) and 244F (marshmallows).
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For other candies that don’t contain pectin or gelatin, the “chewy range” is between about 245F and 270F.
Cook the sugar any hotter, and you’ll end up with super sticky candy that will glue your teeth together (like a Sugar Daddy or an Astro Pop, where it’s pretty hard to begin with but as you chew it gets really, really sticky.)
You May Need…
I’ve been talking about both gelatin and pectin. I don’t use any fancy brands or stuff only pastry chefs can find. These are the ones I recommend:
It’s also really important to have an accurate thermometer, whether you get an instant read type or a clip-on type.
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Chewy Candy Recipes
Here are some great chewy candy recipes. Some contain gelatin or pectin, and some get their body mainly from the temperature you cook the sugar. Enjoy!
To be fair, to make traditional butterscotch, this would be a hard candy. But I love butterscotch flavor and wanted to make soft candy, so there you go. This is an old school recipe and appears to be the original formula for English butterscotch--very molasses forward and different from what Americans think of when they think of butterscotch.
Pate de fruit is pretty magical. Not gummy, but intensely fruity and somewhat chewy, it's a magical French candy rolled in sugar.
Homemade marshmallows, along with a video and a step by step guide. These are what I'll call "American marshmallows" since they don't contain egg whites.
This is a very old-school fudge recipe. A reader sent in the ingredient list, and I helped with the procedure so her family could enjoy their grandma's fudge again.
These homemade Tootie Rolls walk the line between chewy and filling-pulling. But dang, they're delicious!
Made with homemade coffee marshmallows, bacon, and maple syrup, these "Krispie Treats" are like breakfast candy made with popcorn. You can also make these with store-bought mallows.
This post contains a live hangout where I made both caramel sauce and caramel candy. And I dipped some of the caramel in chocolate, so there's that. No written recipe, but you can click on the video to read the video description on YouTube. That's where you'll find the ingredient list. Enjoy!
This recipe uses sous vide technique and some specialized ingredients, but at the end of the day, you're making homemade Starburst, so that is pretty cool!
Homemade gummy bears! Great instructions and explanations in this post too.
And there you have it, friends. Ten amazing chewy candy recipes for you to make and enjoy at home, or to give as gifts.
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I am very interested in the Cajeta Chewy Candy Recipe, however, whenever I select the link it takes to “Page Not Found!”
Can you please share that recipe with me?
Hey, Frances! I just checked that link and searched her blog, and it looks like she deleted that recipe. I will remove it from my list or try to find one similar. I can’t find anything that looks like the original recipe that has been deleted, but I am betting if you cook milk and sugar together in the right proportion for cajeta, and slowly cook it until it reaches 245-248F, pour it out on Silpat and let it cool, that you’d end up with a chewy candy. It’s just an educated guess but worth trying in a small-batch format.
Hello Jenni,
So glad to find you!!
I am working on a recipe but I need a little help.
it’s a chewy candy- somewhat like a JuJube.
Are you available for consultations?
Look forward to hearing from you.
Thank you!!
Kimberly
Hi! You are welcome to email me at [email protected], and I will do my best to help, Kimberly. I’m guessing you will want a gelatin or maybe pectin base for your candy?
Chewing is so good for the jawline. I suppose chewing sweet candies are so satisifying. A good read.
Ha! Yes, it’s a workout that totally cancels out any calories you might consume. lol I like the way you think, Gabs! Thanks for leaving a comment. 🙂