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Sea Salted Caramels

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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!

If you want to try making candy at home, here is a list of supplies you will need to make the job easier.

Having a candy thermometer makes everything SO much easier. You don't have to guess if the temperature is right (such as soft ball, hard ball, etc).

Kayla is my candy maker. She loves experimenting and she is SO good at it. One of the most popular recipes on my blog are my Buckeye Candies.

If my daughter can make candy, then you my friend can make candy too! Here is the recipe. I promise it is not as hard as you might think. Just make sure you have the proper tools to do so.

Sea Salted Caramels

Ingredients

  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup butter, 1 stick cut into 1 tbsp pieces
  • 1/4 tsp table salt
  • 1/2 tsp vanilla
  • coarse sea salt

Instructions

  1. Prepare an 8×8 pan with parchment paper. Be sure to cover all sides so it will just pop right out and not stick.
  2. Combine the first 7 ingredients (heavy cream through table salt) in a large pot.
  3. Insert a candy thermometer into the mixture.
  4. Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.
  5. Once mixture reaches a boil, turn heat down to medium and do not stir any further. Cook mixture until it reaches 245 degrees F.
  6. Monitor your temperature closely, especially towards the end of cooking as the temp will rise pretty fast.
  7. 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.
  8. Cool at room temperature for 3 hours or until set. Be sure and let it set the entire time.
  9. Cut into small 1" pieces.
  10. Sprinkle tops of caramels with sea salt.
  11. Gently press salt into the tops of the caramels.
  12. Place candies into individual paper cups or wrap in small pieces of wax paper.
  13. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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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