Black Sea Salt Caramels
Soft, chewy, sweet, salty...
Recipe type: Candy
Cuisine: American
  • 1 pint heavy whipping cream (divided)
  • 2 sticks salted butter
  • 2 cups corn syrup (light or dark)
  • 2 cups sugar
  • 2 tbs pure vanilla extract
  • black sea salt
  1. In a large heavy Dutch oven (see picture) combine 1 cup of heavy whipping cream, butter, sugar and corn syrup. On low heat, stir mixture until the sugar and butter is melted. Make sure you scrape down the sides so everything is well incorporated.
  2. Attach the candy thermometer to the side of the Dutch oven and cook the mixture until it reaches 225 degrees. (Soft ball stage).
  3. Add the remaining 1 cup of whipping cream and vanilla. Cook until the hard ball stage on the candy thermometer. Stirring occasionally.
  4. Transfer mixture to a 9x13 cookie sheet lined with parchment paper and sprayed with cooking spray.
  5. Sprinkle the Black Sea salt evenly over the hot caramel.
  6. Let cool for at least 3 hours before you cut into squares.
Don't use an aluminum pot. It will get too hot and you will have a burned mess. I know this from experience.
Candy thermometers can be found at most grocery stores or at Bed Bath and Beyond.
Line your cookie sheet with parchment paper and spray with "Pam". This makes for super easy clean up.
Candy wrappers can be found at Michael's or Hobby Lobby. You will need approximately 150 wrappers per batch.
Between the "soft ball" and "hard ball" stage it will go pretty quick so don't look away! Keep stirring at this stage!
Recipe by Rocky Mountain Cooking at