Sea Salt Caramels
Recipe created by Jen King and Liz Gutman
Servings: Makes about 125 one-inch pieces
Ingredients
  • 1 3/4 cup sugar
  • 1 can evaporated milk
  • 3/4 cup heavy cream
  • 3/4 cup light corn syrup
  • 2 Tbsp. butter
  • 1/4 tsp. vanilla extract | Try this recipe for homemade vanilla extract
  • 1/2 Tbsp. coarse sea salt
  • Oil or cooking spray
  • Directions
    Active time: 30 minutes
    Total time: 1 hour, 30 minutes


    In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.

    Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. 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).

    Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.