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the easiest sea salt caramel recipe

The Easiest Sea Salt Caramel Recipe

Salty, sweet, buttery and soft homemade caramels.
Prep Time 5 mins
Cook Time 30 mins
Servings 130 pieces


  • Large Heavy Bottom Sauce Pan
  • Candy Thermometer
  • Heat Proof Spatula
  • 9x13 Pan or 9x13 Jelly Pan


  • 1 cup unsalted butter
  • 2 1/2 cups light brown sugar firmly packed
  • 1/4 tsp coarse sea salt
  • 1 cup light corn syrup
  • 1 14 oz can sweetened condensed milk
  • 1 tablespoon Vanilla Paste or Vanilla Extract


  • Prepare pan: line a 9x13 Jelly Pan with parchment paper (not wax paper, this will melt) and coat the parchment paper with softened butter to ensure the caramels will easily release once cooled.
  • In a large heavy bottom sauce pan/pot on medium heat- melt butter.
  • In a medium bowl- combine sugar, salt, corn syrup and sweetened condensed milk
  • Once the butter is fully melted, combine remaining ingredients in the large pot on the stove. Turn heat up to medium-high until mixture begins to boil (10-15 minutes).
  • Once the mixture begins to boil, turn the temperature down to medium, add the candy thermometer and set to Firm Ball Stage (248 ° F) and stir constantly. This can take 20-30 minutes.
  • Once the mixture has reached 245 to 248 ° F and become thick and paste like and is a deep dark caramel color, remove from the heat and stir in the vanilla. Careful as it will bubble rapidly during this step.
  • Immediately pour the caramel into the prepared pan to cool. After 20-30 minutes of cooling, sprinkle the finishing sea salt all over the caramel.
  • Allow to cool overnight to completely firm up. Carefully pull the parchment paper with the caramels out of the pan and place on a large cutting board. Using a knife or pizza cutter (this works best), cut 1x1 inch squares and wrap in wax candy wrappers.


*Caramels have a 6 week shelf life at room temperature. These do no need to be refrigerated. 
*Caramels can be frozen for 3 months. Can freeze in wrappers.