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Sea Salt Caramels

Sea Salt Caramels

½ teaspoon softened butter
1 cup butter
2 ¼ cups brown sugar
Dash salt
1 cup light corn syrup
14 ounces sweetened condensed milk
1 teaspoon vanilla
Sea Salt, to taste

Butter a 9x9x2” pan with the softened butter.  Line the pan with a sheet of parchment paper

(with the paper overhanging 2 sides) and also grease the parchment paper with softened butter. 

In a 3 quart saucepan, melt the butter over medium heat.  Stir in the brown sugar and salt.  Add the corn syrup and mix well.  While stirring constantly, gradually add the sweetened condensed milk.  Cook and stir the mixture constantly, until it reaches 244F°.  This takes about 15 minutes. 

Remove the caramel mixture from the heat.  Carefully stir in the vanilla.

Immediately pour the caramels into the prepared pan and sprinkle with sea salt. 

Cool.  (This takes at least 4 hours).  Using the parchment paper, lift the cooled caramel out of the pan and cut into long strips and then smaller pieces.  I cut right on the parchment paper so that the caramels don’t stick to the cutting board.  Wrap each caramel in wax paper squares or purchased candy wrappers. 

Sea Salt Caramels

Christina Fogal

Sea Salt Caramels
Christina Fogal

Sea Salt Caramels

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