Sea Salt Caramels
Indulge your sweet tooth with these luxurious homemade Sea Salt Caramels, a perfect harmony of rich, buttery sweetness balanced by a delicate touch of flaky sea salt. Made with simple pantry staples like granulated sugar, light corn syrup, and heavy cream, these melt-in-your-mouth caramels are cooked to the ideal firm-ball stage for the perfect chew. The addition of pure vanilla extract enhances their warm, caramelized flavor, while a final sprinkle of sea salt elevates them to gourmet status. With just 10 minutes of prep and 40 minutes of cook time, this approachable recipe yields 40 individually wrapped caramels that are perfect for gifting, snacking, or satisfying your cravings. Whether you're a seasoned candy maker or a first-timer, this recipe offers easy-to-follow steps and pro tips for flawlessly smooth caramel every time.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 0.5 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt flakes
Instructions
Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to make it easy to lift out the caramel later. Grease the parchment paper lightly with butter or non-stick spray.
In a heavy-bottomed medium saucepan, combine the granulated sugar, light corn syrup, and unsalted butter.
Cook over medium heat, stirring gently with a wooden spoon or heat-resistant spatula, until the butter is fully melted and the mixture is smooth.
Slowly add the heavy cream to the mixture, stirring constantly, and ensure everything is well combined.
Attach a candy thermometer to the side of the saucepan, making sure the tip does not touch the bottom of the pot.
Continue to cook the mixture without stirring until the temperature reaches 245°F (118°C), which is the firm-ball stage. This process should take about 25-30 minutes. Be patient and adjust the heat as needed to maintain a consistent boil.
Once the mixture reaches 245°F, immediately remove the saucepan from the heat and carefully stir in the vanilla extract.
Pour the hot caramel into the prepared baking pan, spreading it evenly with a spatula if needed.
Let the caramel set at room temperature for about 2-3 hours, or until firm enough to cut.
Once set, sprinkle the sea salt flakes evenly over the top of the caramel.
Using the parchment overhang, lift the caramel out of the pan and place it on a cutting board.
Cut the caramel into small squares or rectangles using a sharp knife. To prevent sticking, lightly grease the knife with butter or non-stick spray.
Wrap each caramel individually in wax paper or parchment squares, twisting the ends to seal. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 378.1 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
