Candy Recipes

Sea Salted Caramels

Sea Salted Caramels

Yield: 3 dozen


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


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


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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