Sea Salt Caramels

This is my daughter’s favorite sweet.  It takes some patience and a candy thermometer, but the results are a soft and deliciously balanced caramel, worthy of gifting.

Sea Salt Caramels Ingredients

Ingredients:

  • 1-1/2 cups heavy cream
  • 1 cup granulated sugar
  • 1/2 packed brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon unsalted butter, softened
  • coarse salt for topping
Sea Salt Caramel 1

Combine the cream, granulated sugar, brown sugar, and corn syrup in a heavy duty sacepan over medium heat.  Using a wooden spoon, stir as the sugars dissolve.  

Sea Salt Caramel 2

Once boiling, brush down the sides of the pan with a pastry brush.  Attach a candy thermometer to the pan (make sure it doesn’t touch the bottom).  Without stirring, cook until the temperature reaches 245 degrees.  This feels like it takes forever and you may start to think your thermometer is broken.  It will be around 15 minutes.

Once the mixture has hit 245, take it off the heat and add the butter, salt, and vanilla and stir to combine.  

Sea Salt Caramel 3

Pour the hot caramel into the prepared a prepared baking pan.  

Sea Salt Caramel 4

Sprinkle with salt.  Allow to cool at room temperature for up to 4 hours or overnight.  We aren’t that patient, so we typically throw in the freezer for 30 minutes. 

Sea Salt Caramels

Once the caramel is set, remove from the pan to a cutting board and cut in 1.5″ sections.  

Sea Salt Caramel 6

Wrap caramels in parchment paper segments and twist at the ends.  Enjoy!