Sea Salt Caramels – Bake for the Cure

The thought of making this recipe excited me so much, as it has been on my list of things to make for close to a year now. I just haven’t had the time or resources (candy thermometer) to do so. However, in light of the Susan G KomenBake for the Cure competition, I figured why not challenge myself? The women (and men) who battle breast cancer deal with and conquer FAR greater challenges on a daily basis. If they can do that, then I can certainly make some measly candy!

Sea Salt Caramels

I got the recipe for these on as they are a partner with Susan G Komen in the baking blogger contest. In fact, I’ve had this recipe saved away in my “to-bake” file since last year AND is my favorite place to find recipes.

Anyways, where was I? Oh yea, time to quit procrastinating and get to making the Sea Salt Caramels.

Here are the ingredients.

IMG 1639 1024x768 Sea Salt Caramels   Bake for the Cure

[I opted to purchase a more expensive sea salt for the flavor factor.]

First step is to position the candy thermometer just right on the side of a saucepot.

Then combine the heavy cream, evaporated milk, and sugar in the pot and cook over medium heat until it comes to a boil.

IMG 1642 1024x768 Sea Salt Caramels   Bake for the Cure

Once it boils, add the Karo light corn syrup and continuing cooking until the caramel reaches 230 degrees.

IMG 1643 1024x768 Sea Salt Caramels   Bake for the Cure

Now, let me just pause here and let you in on an almost failure on my part. The recipe called for a MEDIUM-sized saucepan; WELL, I’m here to tell you that the caramel will over flow and not reach 230 desgrees (Like it did with mine. Which is NOT fun cleanup afterwards.) So make sure you use a LARGE saucepan.

After pouring out the caramel into my prepared dish…

IMG 1645 1024x768 Sea Salt Caramels   Bake for the Cure

I grabbed a new pot and started attempting to heat it again in hopes that all was not lost with the caramel…

And what do ya know? It wasn’t! It heated up real quick and easy to 230 degrees. Then it was time to drop in the butter and vanilla and continue cooking until the caramel reached 240 degrees.

IMG 1646 1024x768 Sea Salt Caramels   Bake for the Cure

Once at 240, remove from heat and carefully pour into a parchment paper-lined, greased, 9×13 baking dish and let cool for about an hour.

Once cooled, flip out on to another piece of parchment paper…

IMG 1647 1024x768 Sea Salt Caramels   Bake for the Cure

And begin the hour-long process of cutting into bite-size pieces. [This will likely take you a lot shorter time than me, as I didn't wait long enough for it to cool and all stickiness broke loose.]

IMG 1648 1024x768 Sea Salt Caramels   Bake for the CureIMG 1649 1024x768 Sea Salt Caramels   Bake for the Cure

Once in bite size pieces, say the serenity prayer. Wrap in squares of parchment paper and go to bed exhausted.

Okay, you can skip the last step but don’t skip sharing with your family and friends!

IMG 1651 1024x768 Sea Salt Caramels   Bake for the Cure

Thanks so much for reading through this blog and if any of you decide to venture into making these, the final result is actually AMAZINGLY good and I wish you luck!!!

Please please comment below as the competition is over at midnight on Sunday night, October 24th. THANK YOU!

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38 Responses to Sea Salt Caramels – Bake for the Cure

  1. Paul Mac Innis says:

    Pint Sized Baker, this recipe for caramel looks great. I’ve never even considered making it myself until now. I love your illustrations and detail. I can’t wait to try it this weekend with the kids…. Thank You,


  2. Janet says:

    Delicious! I love caramels and with salt even better@

  3. Angela says:

    All of your food looks amazingly delicious!!! I’m sooo hungry now! Haha! Love the play-by-play photos. They make it really easy to follow around in the kitchen!! And I commend you for Blogging and Baking For a Cure! You go gurl!

  4. Rebecca Price says:

    Feel free to invite me over to enjoy some of these! yummy

  5. Mark says:

    Caramels is so good I don’t even want to know how they are made!!

  6. Roxycafe says:

    These sounds very yummy! I LOVE the dog in picture #3….is he/she helping you or just hoping to lick the bowl…LOL

  7. Jason says:

    Awesome recipe!! Will have to try it!

  8. Jessica Morgan says:

    AMAZING recipe once again! YUMMMMY~

  9. Melissa says:

    Looks delish!

  10. oh Caramels are my total favorites!!! If you have any left over mail them here!! I think these are really hard to make. They look absolutely delicious!!!!!!

  11. Megan Vannoy says:

    I didn’t see the salt part in your recipe, I assume you just roll the caramels in parchment paper filled with salt already on it so it sticks? Sweet & salty snacks are the best…and I love caramel in the Fall! :)

  12. Stephanie T says:

    I feel like these would be so cute to give out as part of Christmas gifts! Thanks for the recipe! :)

  13. dennis dotson says:

    Seriously! Sweet and Salty! Now you could totally send me some of that since that birthday cake never showed up…….

  14. Nicole Marie Lowe says:

    Ashley the candy looks great, the wrappers are too cute. But why oh why are you using non Morton Salt salt?? We do make a sea salt. Maybe next time ;-)

  15. Becky says:

    Can’t wait to try making these! They sound great!

  16. Maribeth says:

    Do you think that this caramel would work to roll thin and put on apples? I like the idea of salty caramely appley goodness…what do you think?

  17. Sarah says:

    I have that same sea salt!

    And, I’m curious where you obtained said candy thermometer. That is so cool!

  18. Adrienne says:

    YUMMY!!!!!!! I love fall treats!

  19. Keri Allen says:

    Love the photographs and I absoulutely love caramel. These look terrific.

  20. lauren says:

    my favorite recipe so far- delish!!

  21. Meredith says:

    These might be worth a trip to my TMJ doctor…they look so yummy!

  22. couturiette says:

    I had the privilege of tasting these- divine!

  23. Marisa says:

    Sooo, where’s my piece???? It looks great!!

  24. Lee says:

    I actually tried the caramels and they are very good…..The combination of caramel and sea salt is makes an excellent “treat on the go”!


  25. Angie says:

    You make me want to go out and buy a candy thermometer…..ALSO the thing I’ve put off like you did….go figure!

  26. Angela says:

    These would be a great addition to the cookie boxes I hand out at Christmas! I haven’t attempted candy yet but you made it look so easy! I bet you could get colored paper to wrap them in at a cake/candy store too!

  27. joe gross says:

    Keep carmel coming it is my fa vorite

  28. alan edds says:

    they look great

  29. Betty Fowler says:

    The pictures made you want to make a batch. They looked yummy. Espescially the ones just sitting on the table ready to eat.

  30. Scott says:

    My dentist is going to kill me if I try these you know. Looks great though!!

  31. roclafamilia says:

    Helpful blog, bookmarked the website with hopes to read more!

  32. Mike Beam says:

    I want those in my mouth

  33. Patrick says:

    Whoa…these look amazing. Can THESE be shipped down to Florida?! Please?!

  34. Keith W. says:

    Looks great! You’re the real deal cooking over gas and with the digital candy thermometer. Now, about that sharing with friends and family bit….

  35. David says:

    I am so happy I got to try these- though- I only got one. Somebody forgot to save some for me!

  36. DEL says:

    sweet. salty. yum!

  37. Cindy Hill says:

    I am so happy you posted how you made them. I had copied the recipe and was going to make but there was no specifics on the evaporated milk. They look great and will follow all of your directions. Thanks so much!

  38. Amy says:

    Just had to follow the last commenter, since I was also google searching to find out if someone knew what size can of evaporated milk to use! So glad you have a picture!! =)

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