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Sea Salt Caramels
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5 from 6 votes

Sea Salt Caramels

Making sea salt caramels is so easy! These caramels are a combination of smooth and sweet. The Sea salt makes these caramels perfect and you will want more!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 40 Caramels
Calories: 57kcal
Author: Ruth Grindeland
Cost: $3

Equipment

  • 1 whisk
  • 1 Candy Thermometer
  • 1 small heavy saucepan
  • 1 Bread pan or small casserole dish
  • 1 Parchment or wax paper

Ingredients

  • 1 tsp oil (olive, canola, etc.)
  • ½ cup butter (one stick)
  • ½ cup heavy cream
  • ¼ cup corn syrup
  • 3 tbsp water
  • 1 cup sugar
  • 1 tsp sea salt

Instructions

  • Line a bread pan or casserole dish with parchment paper. Oil both the pan and the parchment paper. Set aside to use later.
  • Cut the butter into 6 - 10 small pieces and combine with heavy cream. Microwave for one minute until the butter is melted. Set aside to use later.
  • In a small saucepan, over medium heat, add the water and corn syrup.
  • Slowly pour the sugar into the middle of the pan. Use caution not to have the sugar splatter on the sides of the saucepan.
  • Using a whisk, gently mix the sugar with the water and corn syrup. The sugar only needs to be slightly wet.
  • Heat the sugar over medium heat until the mixture begins to boil. Place the lid over the sugar for one minute. This will create moisture, which will help any sugar on the sides of the saucepan to melt down to the rest of the mixture.
  • Remove the lid and insert the candy thermometer. Allow the sugar to boil without stirring (it's hard, but don't stir) until the sugar reaches 320 degrees. This will take between 5 and 10 minutes.
  • Quickly whisk together the butter and heavy cream if they have separated.
  • SLOWLY add the butter and heavy cream mixture to the sugar in quarter increments.
    Note: Adding butter and heavy cream to the sugars will cause the mixture to bubble intensely. Take this step slowly and carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan and possible burns.
  • Once the butter and cream have been added the overall temperature will drop. Continue to cook until the caramel reaches between 240 and 245 degrees. 240 would be a softer caramel.
  • Pour the caramel into the bread pan or casserole dish. Wait fifteen minutes and dust with sea salt.
  • Allow caramel for at least 3 hours to cool.

Notes

Please read the recipe a couple of times before making sea salt caramels. 
  • Always use caution when adding the butter and heavy cream
  • Always add butter and heavy cream in small batches.
  • Adding all the butter and heavy cream at once can result in the caramel bubbling over at a very high temperature.
You can make caramel without a thermometer, but using the thermometer helps to get a great result every time.
  • The temperature should be between 240 and 245 degrees
  • 240 degrees, the caramels are very soft and chewy.
  • 245 degrees, the caramels are much firmer.
  • 250 degrees is closer to a hardball stage (hard candy.)

Nutrition

Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 4mg | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg