If you’ve never had freshly made caramels before, they taste far better than store-bought versions. These caramels are chewy and sweet with a light sprinkle of flaky sea salt to balance the flavor.
Many people dismiss sea salt on caramel as a passing trend, but the contrast between sweet caramel and a touch of flaky sea salt genuinely transforms the candy. I discovered this the hard way: when I left a batch unsalted, my husband barely noticed them. After I added just a little sea salt to the finished squares, they became irresistible — suddenly we were fighting over the last pieces.
Sea salt doesn’t make the caramels salty in an unpleasant way. Instead, it cuts the sweetness and highlights the deep caramelized sugar and vanilla notes. A tiny sprinkle of flaky sea salt or fleur de sel on top of each square makes a big difference. If you want to savor the pure caramel flavor, you can omit it, but try a pinch the first time — it’s worth it.
Below is a straightforward method for making chewy sea salt caramels at home. The process centers on cooking sugar to a rich amber color, then carefully adding warmed cream and butter before finishing at the soft-ball stage (about 248°F). The recipe yields about 36 small squares.
Sea Salt Caramels
If you’ve never had freshly made caramels, these are chewy, rich, and much better than store-bought. A finishing sprinkle of sea salt balances the sweetness and lifts the caramel and vanilla flavors.
Servings: 36 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients
- 1 1/2 cups sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 cup heavy whipping cream
- 5 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Flaky sea salt or fleur de sel for sprinkling (optional)
Instructions
- Line an 8×8-inch pan with parchment paper, lightly greased with a neutral oil or nonstick spray so the caramel releases easily once set.
- Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Cook without stirring until the syrup reaches a deep amber color, about 10 minutes. If needed, gently swirl the pan to redistribute the sugar, but avoid stirring directly to prevent crystallization.
- While the sugar cooks, warm the heavy cream, butter, and 1/4 teaspoon salt together until the butter has melted and the mixture is hot. You can do this in a small saucepan or in the microwave.
- When the sugar mixture reaches amber, remove the pan from the heat. Carefully and slowly pour the hot cream mixture into the caramel. The mixture will bubble violently, so pour with caution and use oven mitts if necessary.
- Return the saucepan to medium heat and cook, stirring occasionally, until the caramel reaches 248°F (the soft-ball stage) on a candy thermometer, about 8–12 minutes. Stir in the vanilla extract just before removing the pan from heat.
- Pour the finished caramel into the prepared pan and let it cool at room temperature briefly, then refrigerate for a few hours until firm enough to cut into squares.
- Remove the set caramel from the pan using the parchment paper, cut into squares with a sharp knife, and sprinkle lightly with flaky sea salt if desired. Wrap squares individually or store in an airtight container in the refrigerator for up to two weeks.
Notes
This recipe was adapted from a classic fleur de sel caramel technique. Using a candy thermometer gives the most consistent results; target 248°F for soft, chewy caramels. If you prefer firmer caramels, cook a few degrees higher, and for softer caramels, stop a few degrees lower. Avoid stirring the sugar while it cooks to reduce the chance of crystallization. Flaky sea salt works best for finishing because it adds texture and bursts of flavor without making the candy overly salty.
Nutrition (per piece, approximate)
Calories: 76 kcal | Carbohydrates: 10 g | Fat: 4 g | Saturated Fat: 3 g | Cholesterol: 13 mg | Sodium: 21 mg | Sugar: 10 g
Nutrition values are estimates intended as a guideline and may vary depending on exact ingredients and portion sizes.
Final Tip
The difference a small amount of sea salt makes is surprising. If you want to impress friends or prepare a thoughtful homemade gift, wrap the individually cut caramels in parchment or wax paper and store them in a pretty tin. Enjoy the rich, buttery chew and the bright contrast the salt provides.