Last year Kayla and I decided to make a new sweet treat! I’ve been seeing a lot of posts lately about sea salted caramels, so I decided to give this recipe a try.
Making sea salted caramels is so much easier than it sounds. Because it is a candy recipe, it can seem overwhelming — especially if you don’t have a candy thermometer. But if you have that and all the correct ingredients, your candy will turn out delicious!
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Photo credit @kaylasikora
If a 13 year old can make it, then you have nothing to fear!
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- ½ cup corn syrup
- ½ cup butter (1 stick) cut into 1 tbsp pieces
- ¼ tsp table salt
- ½ tsp vanilla
- coarse sea salt
- Prepare an 8×8 pan with parchment paper. Be sure to cover all sides so it will just pop right out and not stick.
- Combine the first 7 ingredients (heavy cream through table salt) in a large pot.
- Insert a candy thermometer into the mixture.
- Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.
- Once mixture reaches a boil, turn heat down to medium and do not stir any further. Cook mixture until it reaches 245 degrees F.
- Monitor your temperature closely, especially towards the end of cooking as the temp will rise pretty fast.
- Once the mixture reaches 245 degrees F, remove the pot from heat, gently stir in the vanilla and then pour mixture into your prepared baking dish.
- Cool at room temperature for 3 hours or until set. Be sure and let it set the entire time.
- Cut into small 1" pieces.
- Sprinkle tops of caramels with sea salt.
- Gently press salt into the tops of the caramels.
- Place candies into individual paper cups or wrap in small pieces of wax paper.
You can always make any kind of candy if you put your mind to it — tootsie rolls, fudge, sugar free gum — the possibilities are endless!
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