Best Sea Salt Caramels
These soft, chewy sea salt caramels are buttery, rich, and perfectly salty. A foolproof homemade candy that’s ideal for gifting or snacking.
Equipment
- - Heavy-bottomed saucepan
- - Candy thermometer
- - 8x8-inch pan
- - Parchment paper
- - Wax paper for wrapping
Ingredients
- - 1 cup 2 sticks unsalted butter
- - 2 ¼ cups brown sugar
- - 1 cup light corn syrup
- - 1 14 oz can sweetened condensed milk
- - 1 tsp vanilla extract
- - ½ tsp fine sea salt
- - Flaky sea salt for topping
Instructions
- Line an 8x8-inch pan with parchment and butter lightly.
- In a heavy pot, melt butter over medium heat.
- Stir in brown sugar, corn syrup, and condensed milk.
- Boil and stir constantly until 245°F (soft ball stage).
- Remove from heat; stir in vanilla and sea salt.
- Pour into prepared pan. Sprinkle flaky salt on top.
- Cool completely at room temp (2–4 hours).
- Cut into 1-inch squares and wrap individually.
Notes
- Store at room temp up to 2 weeks.
- Cook to 250°F for firmer caramels.
- Avoid stirring after reaching target temp to prevent crystallization.
- Cook to 250°F for firmer caramels.
- Avoid stirring after reaching target temp to prevent crystallization.