Sea Salt Caramels

Sea Salt Caramels

If you have read my blog with any regularity, you know I’m obsessed with sweet and salty. I know some people hate it but I’m in love. It just tastes like the absolute perfect combination to me- mostly sweet, with a crunch of salt. Yum. You can imagine then that I’ve been waiting and waiting to make Sea Salt caramels of my own. I’ve made caramel sauce several times and have the hang of that, but I never really took the time to figure out a recipe for the chewy candy-like caramels I love eating.

This recipe is extremely easy. In fact, I think it is much easier than making caramel sauce because you don’t have the same risk of things burning. A candy thermometer is needed- but they are easy to find and a cheap investment. Whereas with caramel sauce, you can gage it’s readiness by color, this recipe is a bit different. The candy thermometer lets you know when the caramel has reached “soft ball” stage, which will give you soft and chewy candy. Mmmm.

Sea Salt Caramels

I had a salted caramel a few weeks ago that I was particularly inspired by. It had bit of flaky salt with the caramel and not just on top. I love the texture and getting those bursts of salt, so I wanted to recreate this. I poured the caramel into a thin layer, sprinkled sea salt on all of it, then layered two thin peices together and cut then into pieces. I think this was perfect. Now these beauties are sitting in a candy bowl on my living room table. Halloween candy anyone? Have a great weekend!

PS- I know that Corn Syrup is not the same thing as High Fructose Corn Syrup, but I’m on the search for a good caramels recipe that uses maybe Honey instead? Just for a variety. If you have one pass it on!

PPS- This is the perfect caramel for Caramel Apples! More on that next week! :)

Sea Salt Caramels

Sea Salt Caramels

Sea Salt Caramels


  • 2 cups brown sugar
  • 1 cup corn syrup
  • 1 stick of salted butter
  • 1 can of sweetened condensed milk
  • 1 tsp pure vanilla extract
  • Sea Salt for sprinkling
  • Wax Paper Squares for wrapping


  1. Butter or Spray a 9x12 baking dish. Set aside.
  2. Combine first 3 ingredients in a large heavy bottomed sauce pan over medium-high heat. Stir to combine.
  3. When Butter is melted, add in the condensed milk. Attach the candy thermometer and mix constantly until it reads 240 (Or Soft Ball Stage) I think this varies between 230-240 degrees.
  4. When caramel is at the right temperature, remove from heat and whisk in the vanilla.
  5. Pour into prepared baking dish and sprinkle with sea salt (as liberally as you want.) Allow caramel to cool in the fridge for about 30-45 minutes.
  6. When caramel is set, use a butter knife or spatula to help wedge the entire sheet of caramel onto a cutting board. Cut into strips and then layer two strips and cut them into small pieces. Wrap with squares of wax paper. Enjoy!
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Recipe: Adapted from recipe found at Your Home Based Mom


  1. Whoa, way easier than I thought! My mind is spinning with all the possibilities…I see some Turtles in my future…

  2. This is very similar, but not exactly the same, as Rosemary’s recipe which has been in the family for generations. Are the caramels soft or on the hard side? Aren’t you going to tell your readers the story of Christmas candy in your family history???

  3. Mom- :) The caramels are very soft on the sides. I will of course tell me readers the Christmas Candy story when I make some. Maybe with you? ;)

  4. These caramels would make a great holiday gift, that is if they do not disappear before I can package them up. Thanks for posting this one! Ha-now your mom has everyone wondering about the Christmas candy story…

  5. @Tina- Hee hee. It is basically just the history of candy making in my family- goes back for years and years :) Hoping to make some with my Mom over Thanksgiving and then I will of course share!

  6. I just found your blog but I absolutely love the sound of this recipe!! And I also noticed you grew up in Wisconsin which is where I am from!! Must go make caramels now… ;)

  7. I have never made caramels! Hubby made them for me once probably 13 years ago. We are going to have to do them this year, these look beautiful!

  8. I need a good alternative to making caramel sauce…mine always burns! I love salted caramel though and would probably need to make a batch to eat and share (maybe fore the holidays?)! Love it :)

  9. I made these this past weekend and they turned out fantastic! Have you tried substituting brown rice syrup for the corn syrup? I’m planning on trying that with my next batch :)

  10. My caramels came out too hard to cut/eat properly. Can anyone tell me what I did wrong? This was my first time making caramels…or any sort of candy for that matter. Thanks!

  11. Hey Alix. Were you using a candy thermometer? Hard caramels are probably a sign of the caramel getting to a too high temperature. It should be cooked until it reaches “soft ball” stage.

  12. I made these and once i had them cut I placed them in the freezer than dipped them in chocolate and sprinkled smoked sea salt they were to die for and everyone now begs me to make more.

  13. I made these last night! My boyfriend is in love, he cant believe how good they are. Hes impressed to say the least! So easy and dangerously delicious!!! Thanks for sharing this!

  14. I’ve made these caramels 3 times now. I LOVE them and they’re easy too!!!! Thanks SO much for sharing :))

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