You may have noticed I’ve been absent from the blog for the last little while. My family and I have moved household and boy – what a chore that was. We’re now hard at work settling into our new home in Utah, and one of the really lovely things about living here is being neighbors with my brother and his family! I can hang out with my sister in law and cuddle my nephews regularly. I’m loving every minute of it! Cindee and I love to cook, sew and craft together.
I’ve always looked forward to Fall when my sister-in-law, Cindee makes the most delicious caramels. The flavor of these caramels are nothing like those that you find in the store. These are far superior – chewy, creamy, rich and super yummy!!!!
This year I asked Cindee if we could make them a little bit early and blog the recipe so that our Crafty Friends could get a jump start on next season! I have to be up-front with you here – this is indeed fattening and requires lots of sugar but it just has to be better for you than the additive, coloring and preservative filled store bought candies!
After approximately 20 minutes of simmering, I did a soft ball test. Grab a small bowl of cool temperature water and drizzle a small amount of caramel into the water. At this point I try to squish it together a little bit to see if it will form a ball.
Sea Salted Caramels
- 1 cup butter
- 2 cups white sugar
- 1 14 oz. can sweetened condensed milk
- 1.5 cups light corn syrup
- sea salt optional
- Melt butter over medium-low heat.
- Add sugar and stir until well dissolved.
- Add remaining ingredients and bring to a light boil, stirring constantly for approximately 20 minutes.
- Perform soft ball tests until the caramel comes together into a ball.
- Pour into a 9 X 13 buttered glass dish and sprinkle with several pinches of sea salt.
- Refrigerate for approximately 2.5 to 3 hours.
- Remove from refrigerator and cut into small bite sized pieces.
- Wrap in wax paper and twist ends.