Caramels With Salt

Ingredients for about 40 caramels with salt:

1 / 2 can sweetened condensed milk
1 / 2 cup sugar
3 tablespoons butter
1 tablespoon of vanilla sugar
4 tablespoons of honey
Coarse sea salt


All the ingredients put into the saucepan and cook over medium heat stirring constantly until the color of the pulp will be like in the pictures. Then pour it into paper lined baking mold and than straight to the refrigerator and leave overnight. After this time cut it, then sprinkle with some salt crystals and eat. 

Suggestions: For your caramels you can add whatever you want at the end of cooking or as a sprinkles! You can also (after cutting) wrap them in cellophane or parchment. I recommend storing it in the refrigerator.



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    8 Discussions


    3 years ago

    what can u sub vanilla sugar with?


    5 years ago

    Can you sub the butter with some other oil?


    6 years ago on Introduction

    Thanks for posting this - once my caramels cool, I will be too busy eating to type, if tasting the caramel off the cooled off spatula is any hint of how they'll taste.

    I've found that the best way to tell that the caramel is done is by temperature. Firm yet chewy caramels should be cooked to 145. If you don't have a thermometer, then take a drop of the cooking mixture (don't touch yet!) and put the drop into ice cold water. It should form a ball that is firm and doesn't collapse when you take it out of the water. I've found that using my instant digital cooking thermometer is the easiest way for me to make these, which are incredible. I love your idea of using honey instead of corn syrup, which I found in most other recipes.

    1 reply

    Reply 6 years ago on Introduction

    EEEEK! What a mistake this is! Firm but chewy caramels need to be cooked to 245-250 degrees F, which is the firm ball stage. A ball of the mixture dropped in ice cold water will form a ball which does not flatten out when removed from the water. You can squish the ball in your hands, and it does not crack. Please ignore my earlier gaffe. At 145, the sugar hasn't even begun to boil.


    8 years ago on Introduction

    Oh wow, those look delicious. And you take absolutely gorgeous photos!