Sea Salt Caramel

Servings: Makes about 125 one-inch pieces


  • 1 - 12 oz can evaporated milk
  • 1 cup heavy whipping cream
  • 2 cups white sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup light corn syrup
  • 1 cup Land O Lakes® unsalted Butter
  • 1 Tbsp vanilla bean paste
  • 2 Tbsp sweet Marsala wine
  • 1/2 Tbsp. coarse  French Grey sea salt (plus enough to sprinkle on top)


Active time: 1 hour
Total time: 2 hours

Puree sugar, evaporated milk, and heavy cream in blender.

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat, stirring constantly. Add corn syrup and continue cooking until mixture reaches 230°. keep stirring.

Add butter, vanilla, and sweet marsala wine; continue cooking, stirring constantly, until caramel reaches 240°(or when it is a firm ball in a cold water test). Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful). Sprinkle top with course French Grey Sea Salt

Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1 1/2-inch by 1/2 inch pieces (long rectangle) with a sharp, lightly oiled knife. 

Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist. If doing this, draft a friend to help)

Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.

© Eat, Drink, and Carry a GPS 2013