Sea Salted Caramels

  • Yield: 3


1cup (2 sticks) butter
1 1/2cups brown sugar
3/4cup sugar
1/4cup dark corn syrup
1/2cup light corn syrup
1cup whipping cream
1teaspoon vanilla
1teaspoon sea salt


  1. Butter the sides and bottom of a heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well.
  2. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248F (use candy thermometer).
  3. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into a 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
  4. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in an airtight container in the refrigerator for up to one week.

Recipe courtesy of the Wisconsin Milk Marketing Board

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