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Smoked Sea Salt Caramels

These smoked sea salt caramels are a fun and unique candy recipe!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 40 -4 dozen, depending on the size
Calories: 65kcal
Author: Jennifer Farley


  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 1/4 cup corn syrup
  • 1 cup heavy cream
  • 1/4 cup unsalted butter, cut into small pieces
  • 1/2 teaspoons kosher salt
  • 1 – 2 tablespoons smoked sea salt (I used Maldon)


  • Lightly grease an 8x8 or 9x9 baking dish (I used baking spray with flour).
  • In a saucepan, combine the sugar, water and corn syrup. Cover the pan and bring to a boil over high heat. Once some steam has developed in the pan, remove the lid (steam will help prevent crystallization). Continue to boil until the caramel turns a deep honey color, approximately 10-15 minutes.
  • While the sugar is cooking, combine the butter and cream in a microwave safe bowl. Microwave for 30 seconds at a time until the butter is melted.
  • When the caramel begins to darken, carefully but swiftly add the cream and butter. The mixture will steam and bubble up so pull your hand away. Use a heat resistant spatula to stir the mixture and add the salt once the bubbling has calmed down a bit.
  • Place a candy thermometer in the saucepan and stir frequently until the mixture reached 260 degrees.
  • Pour the caramel into the prepared baking dish and allow it to cool completely. Sprinkle smoked salt on top.
  • Use a warm knife to cut caramels into small squares or rectangles. I used a ruler to draw guides first. Caramels will keep at room temperature for a few weeks.


Barely adapted from Baking Bites


Calories: 65kcal | Carbohydrates: 9g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 4mg | Sugar: 9g | Vitamin A: 125IU | Calcium: 4mg