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Sea Salted Caramels

Sea Salted Caramels

Sea Salted Caramels

Caramel is super easy to make, and with a hint of sea salt, this delicious treat will not be made just once. Upon first bite, the salt opens up your taste buds and gets your tongue ready for the chewy, gooey caramel.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 60 caramels 1x
  • Category: Desserts


  • 2 cups light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 16 tablespoons (2 sticks / 1 cup) unsalted butter
  • 1 cup corn syrup
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • Pinch of coarse or flake sea salt


  1. Line a baking sheet with parchment paper.
  2. Combine the sugars, cream, butter, corn syrup, and bourbon in a pot over medium heat.
  3. Attach a candy thermometer. Bring to a simmer and cook until the thermometer registers 250 degrees F.
  4.  Add the vanilla extract and salt. Cook for an additional 2 minutes.
  5. Pour the caramel onto the lined baking sheet.
  6. Transfer to the refrigerator to cool for at least two hours and set up. Remove the parchment paper from the baking sheet and set the caramels on a cutting board. Spray a sharp knife with cooking spray and cut into 1-inch squares. If wrapping, cut about sixty 4-inch squares out of plastic wrap. Place a caramel on the edge of a plastic square, roll it up, and twist the ends. Repeat for the remaining caramel pieces.

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