Total Time
Prep 20 mins
Cook 20 mins

I have heard great things about Sea Salt Caramels and found this recipe on I have not given it a try yet, but soon will. If you get a chance to make it before I do, let me know what you think. Thanks, Brian

Ingredients Nutrition


  1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Place the cream in a large saucepan over medium-high heat and bring it to a boil.
  3. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
  4. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
  5. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
  6. Pour into prepared pan and let set at room temperature until firm enough to cut.
  7. Cut the caramel into small squares or strips with a chef’s knife.
  8. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
Most Helpful

5 5

THese caramels are our new family favorite! They are very good and easy to far as candy goes! I do have one recommendation. They need to be cooked to 250 degrees, not 257. The hotter temperature produces a very hard caramel.

5 5

I'm so glad I found this recipe! Fleur de Sel caramels are special favorites during the holidays and I had no idea that they were so easy to make. Rather than dipping the caramels, I "squiggled" the melted chocolate over the caramels in the pan.

5 5

Most definitely a different kind of caramel, & in my book, OUTSTANDING! Really enjoyed making these little tasties, & for them most part they'll be on my table (along with the recipe) during an up-coming park-wide garage sale, encouraging lookers to stay awhile! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]