Sea Salt Caramels
Rich and chewy sea salt caramels made with pantry ingredients. Sweet, buttery, and topped with flaky salt – perfect for gifting or snacking.
Equipment
- - Heavy-bottomed saucepan
- - Candy thermometer
- - 9x13-inch pan
- Parchment paper
- Sharp knife
- - Wax paper for wrapping
Ingredients
- - 1 cup unsalted butter
- - 2½ cups light brown sugar packed
- - 1 cup light corn syrup
- - 1 can 14 oz sweetened condensed milk
- - 1 tbsp vanilla paste or extract
- - ¼ tsp coarse sea salt + extra for topping
Instructions
- 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
- Use flaky sea salt like Maldon for best results
- Store wrapped at room temp 2 weeks, fridge 1 month
- Freeze for up to 3 months in airtight container
- Store wrapped at room temp 2 weeks, fridge 1 month
- Freeze for up to 3 months in airtight container