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A picture of black sea salt caramels sliced and ready to wrapped in colorful tinfoil.
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Black Sea Salt Caramels

Soft, chewy, sweet, salty...
Course Dessert, holiday candy
Cuisine American
Keyword Black sea salt, Caramel
Author Heather Blake

Ingredients

  • 2 cups heavy whipping cream divided
  • 2 sticks salted butter
  • 2 cups light corn syrup
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • black sea salt

Instructions

  • n a large heavy Dutch oven (see picture) combine 1 cup of heavy whipping cream, butter, sugar and corn syrup. On medium-low heat, stir the mixture until the sugar and butter is melted. Make sure you scrape down the sides so everything is well incorporated.
  • Attach the candy thermometer to the side of the Dutch oven and cook the mixture until it reaches 224 degrees. (Thread stage).
  • Add the remaining 1 cup of whipping cream and vanilla. Cook until the soft ball stage on the candy thermometer. Stirring occasionally.
  • Transfer mixture to a 9x13 cookie sheet lined with parchment paper and sprayed with cooking spray.
  • Sprinkle the Black Sea salt evenly over the hot caramel.
  • Let cool for an hour before you cut into squares.
  • Wrap the candies in foil candy wrappers to give as gifts.

Notes

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, Amazon, or at Bed Bath and Beyond.
Line your cookie sheet with parchment paper and spray with cooking spray. 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.