Sea salt caramel candy

  • Sea Salt Caramel Candy
  • Sea Salt Caramel Candy, Photo 2
  • Sea Salt Caramel Candy, Photo 3
Recipe type:
Number of serving:
9 servings
15 min
Cook time:
10 min
Ready in:
25 min
Very Easy


- 1 3/4 cups sugar
- 1 12 oz. can evaporated milk
- 3/4 cups heavy cream
- 3/4 cups light corn syrup
- 2 tablespoons butter
- 1/4 teaspoons vanilla extract
- 1/2 tablespoons coarse sea salt
- Oil or cooking spray


Step 1

In a large, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat.

Step 2

Add corn syrup and continue cooking until mixture reaches 220 degrees F. Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 225 degrees F.

Step 3

Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful).

Step 4

Let cool at least 1 hour in the refrigerator. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. After cutting, sprinkle each piece with a few flecks of coarse sea salt.

Step 5

Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in waxed or parchment paper and secure the ends with a simple twist.)

Step 6

Store airtight at cool room temperature (around 65 degrees F) or in the refrigerator; will keep up to 3 weeks.

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