Best Sea Salt Caramels are a melt-in-your-mouth treat with the perfect balance of buttery richness and salty sweetness. With just a handful of pantry staples and a little patience, you can make these soft, chewy caramels that rival anything from a gourmet candy shop. They’re a holiday favorite, an easy edible gift, and a decadent addition to dessert boards or cozy nights in.
Made with sweetened condensed milk, brown sugar, and a sprinkle of flaky sea salt, this recipe yields a glossy, golden caramel that cuts clean and wraps beautifully.
Table of Contents
Why You’ll Love This Recipe
- ✅ Soft and chewy texture with perfect stretch
- ✅ Sweet meets salty flavor in every bite
- ✅ Great for gifting and holiday candy trays
- ✅ Foolproof instructions for candy-making beginners
- ✅ Freezes well – perfect for make-ahead treats
Ingredients
- 1 cup unsalted butter (room temperature)
- 2½ cups light brown sugar, packed
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp vanilla paste (or 1 tbsp vanilla extract)
- ¼ tsp coarse sea salt (plus more for topping)
Instructions
- Prepare the pan:
Line a 9×13-inch jelly roll pan with parchment paper, allowing extra to overhang. Grease the parchment thoroughly with softened butter. - Melt the butter:
In a heavy-bottomed pot, melt the butter over medium heat until fully liquified. - Add and combine:
In a bowl, mix together brown sugar, corn syrup, sweetened condensed milk, and sea salt. Pour into the pot with melted butter. - Cook the caramel:
Bring to a low boil over medium-high heat, stirring occasionally. Attach a candy thermometer, reduce heat to medium, and stir constantly until the mixture reaches 245–248°F (Firm Ball Stage), about 20–30 minutes. - Add vanilla and pour:
Remove from heat and carefully stir in the vanilla paste (it will bubble). Immediately pour caramel into the prepared pan and spread evenly. - Cool and finish:
Let cool for 30 minutes, then sprinkle with additional flaky sea salt. Let set at room temperature for 4 hours or overnight. - Cut and wrap:
Lift the slab from the pan. Using a sharp knife sprayed lightly with cooking oil, cut into 1×1-inch squares. Wrap individually in wax paper.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30–45 minutes
- Set Time: 4–24 hours
- Total Time: ~1 day
- Servings: About 80 caramels
- Difficulty: Medium
Tips & Variations
- Use a candy thermometer – precision is key for perfect texture
- No vanilla paste? Use extract or scrape a vanilla bean
- Dark brown sugar adds deeper molasses notes
- Avoid regular table salt – use flaky or kosher for best results
- Add-ins: Stir in chopped pecans or dip cooled caramels in chocolate
FAQs
Can I skip the corn syrup?
No – corn syrup prevents crystallization and helps the caramels stay smooth.
How long do they last?
At room temp: 2 weeks. In the fridge: 1 month. Frozen: up to 3 months.
What’s the best way to cut caramels cleanly?
Let them cool fully, then use a sharp knife greased with butter or cooking spray.
Can I use salted butter?
Yes, but reduce or skip the added sea salt.
Sea Salt Caramels
Ingredients
Equipment
Method
- Line a 9×13-inch jelly pan with parchment and butter it well.
- Melt butter in a heavy-bottomed pot over medium heat.
- Mix sugar, corn syrup, milk, and salt. Add to butter.
- Stir over medium heat until boiling, then reduce heat.
- Attach candy thermometer. Stir constantly until mixture reaches 245–248°F.
- Remove from heat and stir in vanilla. Pour into prepared pan.
- Cool 30 mins, sprinkle with sea salt, then let set 4+ hours or overnight.
- Cut into squares and wrap individually in wax paper.
Notes
– Store wrapped at room temp 2 weeks, fridge 1 month
– Freeze for up to 3 months in airtight container
Conclusion
Once you try these Best Sea Salt Caramels, you’ll never go back to store-bought. They’re rich, creamy, and perfectly salted with that irresistible chewy bite. Whether you’re making a batch for yourself or wrapping them up as gifts, these caramels deliver every time.