Sea Salt Caramels
Soft, buttery homemade sea salt caramels that melt in your mouth. Easy to make and perfect for gifting or freezing.
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
- Do not skip candy thermometer—precision is key
- Use high-quality butter and flaky salt
- Freeze for up to 3 months
- Use high-quality butter and flaky salt
- Freeze for up to 3 months