Recipe: Sea Salt Caramels

This is my favorite caramel. The recipe is adapted from one originally published in Dessert Professional Magazine. As with any caramel you want to be careful with this one – don’t take your eyes off hot caramel!



  • 123 grams glucose syrup
  • 821 grams granulated sugar
  • 10 grams Fleur de Sel sea salt
  • 657 grams unsalted butter
  • 388 grams heavy cream


  • Line a 9×13″ baking/casserole dish with parchment paper. Have the prepared dish ready by the stove.
  • Combine the glucose, sugar and salt in a large pot over medium-high heat and cook until it reaches 293 F, stirring frequently.
  • Meanwhile, combine the butter and cream in a medium pot and bring to a boil.
  • Once the sugar mixture reaches 293 F, slowly and carefully pour the cream and butter into the pot with the sugar, whisking constantly.
  • Bring the mixture back up to 122 C / 252 F, stirring constantly.
  • Pour carefully into the prepared dish.
  • Cool the caramel to room temperature, 3-4 hours or overnight.
  • Cut the cooled caramels into squares.


Store in an airtight container at room temperature.

Vacuum seal and freeze indefinitely.


  • Eat them as is
  • Enrobe with tempered chocolate, and top with a few flakes of sea salt
  • Bake peanut butter cookies with a small thumbprint depression in their tops, and fill the depression with a generous lump of caramel


One thought on “Recipe: Sea Salt Caramels

  1. Pingback: Video: A most delicious analogy – BI Polar

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