Best sea salt caramels are one of those magical recipes that make you feel like a candy-making pro—even if it’s your first time! These luscious, chewy bites combine rich brown sugar, creamy butter, and smooth condensed milk, finished with a delicate sprinkle of flaky sea salt. They’re soft enough to melt in your mouth, but firm enough to wrap and gift.
Perfect for holidays, birthdays, or a homemade treat stash, this is the only caramel recipe you’ll ever need.
Table of Contents
Why You’ll Love This Recipe
- 🧈 Soft, buttery texture – melts in your mouth without sticking to your teeth
- 🎁 Perfect for gifting – wrap in wax paper for homemade holiday magic
- 🍬 No-fuss ingredients – pantry staples, no candy-store trickery
- 🔁 Freezer-friendly – make ahead and stash for months
- 🧪 Precise and reliable – works every time with the right temperature
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2½ cups light brown sugar, packed
- ¼ tsp coarse sea salt (Maldon or kosher)
- 1 cup unsalted butter (room temperature)
- 1 tbsp vanilla paste (or vanilla extract)
- 1 cup light corn syrup
💡 Use a candy thermometer to ensure perfect texture every time (248°F = chewy perfection).
Instructions
1. Prep the pan
Line a 9×13-inch jelly roll pan with parchment paper, letting the edges hang over for easy lifting. Butter the parchment thoroughly.
2. Melt the butter
In a large, heavy-bottomed saucepan over medium heat, melt the butter until fully liquefied and just starting to bubble.
3. Combine and add the sugar mix
In a separate bowl, combine brown sugar, corn syrup, sea salt, and condensed milk. Add this sugar mixture to the melted butter and stir to combine.
4. Cook to temperature
Raise the heat to medium-high. Stir frequently until the mixture starts to boil (10–15 minutes).
Attach a candy thermometer and reduce heat to medium. Stir constantly until the mixture reaches 245–248°F (Firm Ball Stage)—this can take another 20–30 minutes.
⚠️ Do not walk away! Stir steadily to avoid scorching.
5. Add vanilla & pour
Remove from heat and immediately stir in the vanilla paste. It will bubble—this is normal. Pour the hot caramel into the prepared pan and smooth evenly.
6. Cool & finish
Let sit for 20–30 minutes. Then sprinkle with extra flaky sea salt for a gourmet finish. Let the caramel cool completely—at least 4 hours, preferably overnight.
7. Cut & wrap
Lift the caramel out using the parchment paper. Cut into 1×1-inch squares with a greased sharp knife or pizza cutter. Wrap each piece in wax paper.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30–45 minutes
- Cool Time: 4–12 hours (best overnight)
- Total Time: ~1 day
- Servings: ~60 caramels (1-inch pieces)
- Difficulty: Medium
Nutrition (Per Batch Estimate)
- Calories: ~4300 (entire batch)
- Carbs: ~750g
- Fat: ~140g
- Protein: ~20g
Per caramel (1/60th): ~70–75 calories
Tips & Troubleshooting
- 🌡️ Use a candy thermometer – 248°F is key for chewy (not gooey) caramels
- 🧂 Don’t use table salt – fine salt dissolves too much and overwhelms the flavor
- 🔥 Constant stirring – especially in final 15 minutes to prevent scorching
- 🍫 Variations – Add chopped chocolate or espresso powder to the final mix
- ❄️ Chill before cutting – pop the cooled caramel into the fridge for 15 minutes for cleaner slices
Storage Instructions
- Room temp: Store individually wrapped caramels in an airtight container for up to 2 weeks
- Refrigerate: Keeps fresh for 1 month—bring to room temp before eating
- Freeze: Freeze wrapped caramels in a sealed container for up to 3 months. Thaw at room temp
FAQs
Can I use dark brown sugar?
Yes, but your caramels will have a stronger molasses flavor and deeper color.
What’s the best salt to sprinkle on top?
Flaky sea salt like Maldon is ideal. Avoid fine table salt—it melts in and tastes too harsh.
Can I skip the corn syrup?
No—corn syrup prevents crystallization and gives the caramels their smooth texture.
My caramel is too soft. What went wrong?
It likely didn’t reach 245–248°F. Always use a thermometer for consistent results.
Sea Salt Caramels
Equipment
- – Heavy saucepan
- – Candy thermometer
- Parchment paper
- – Greased knife or pizza cutter
- – Wax paper for wrapping
Ingredients
- – 1 can 14 oz sweetened condensed milk
- – 2½ cups light brown sugar packed
- – ¼ tsp coarse sea salt plus more for topping
- – 1 cup unsalted butter room temp
- – 1 cup light corn syrup
- – 1 tbsp vanilla paste or extract
Instructions
- Line a 9×13 pan with parchment and butter it well.
- Melt butter in a large pot over medium heat.
- Stir in brown sugar, corn syrup, salt, and condensed milk.
- Cook over medium-high until boiling, stirring regularly (10–15 min).
- Reduce heat to medium. Stir constantly until temp reaches 245–248°F (20–30 min).
- Remove from heat, stir in vanilla paste, and pour into prepared pan.
- Cool 30 minutes. Sprinkle with more sea salt.
- Let cool completely (4 hrs or overnight).
- Cut into 1×1-inch squares. Wrap in wax paper.
Notes
– Use high-quality butter and flaky salt
– Freeze for up to 3 months
Conclusion
This best sea salt caramels recipe brings gourmet candy-shop flavor to your own kitchen. With a rich texture, deep buttery taste, and that crave-worthy salty finish, these caramels are a holiday favorite—or an anytime indulgence. Wrap them up, gift them, or stash them just for yourself. Either way, you’ll be hooked.