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    Home » Candy

    Brown Sugar Sea Salt Caramels

    Published on December 8, 2013 by theseasidebaker Last Modified on January 7, 2024 / 37 Comments

    743 shares
    Jump to Recipe

    It's easy to learn how to make caramels, and I have got the perfect recipe! Brown Sugar Sea Salt Caramels are so delectable and sophisticated, yet simple and straightforward to make. Full of amazing flavor, they are a perfect homemade gift that is sure to impress.

    Brown box with parchment paper filled with wrapped caramels on blue background.

    Have you wanted to make caramel but realized that you were out of sugar, then headed over to google to ask "Can you make caramel with brown sugar?" Well the answer is YES! And trust me when I say, it is soooo much better! I've been making (and selling) this easy caramel recipe for years and always get rave reviews! Last year when my daughter and I did a little caramel fundraiser for a horse show and ended up selling 75 pounds of caramels. We called it caramelgeddon. Let's just say I couldn't feel my fingers after wrapping so many candies!

    Bowl of flaked sea salt with a brown sugar caramel in the center.

    I love making candy, especially caramel. If you plan on making homemade gifts this year, or just looking to fill your candy bowl, I highly suggest making these Brown Sugar Caramels. Unlike most caramel recipes, where you have to stand over the stove for hours stirring, this recipe does not require constant stirring. You'll only need to stir occasionally until the end, when it needs a bit more attention.

    A brown sugar caramel square topped with sea salt and a bite taken out of it.

    If you love caramels as much as we do, try our other recipes- Chocolate Caramels, Apple Cider Caramels, or Apple Pie Caramels.

    WHY YOU'LL LOVE BROWN SUGAR SEA SALT CARAMELS

     Here's why you will love making these homemade caramels with brown sugar:

    • Using brown sugar instead of white gives these caramels a deep, complex rich caramel flavor.
    • This recipe results in the best chewy caramels!
    • This recipe requires just a handful of ingredients and unlike most caramel recipes, you don't have to stir it constantly!
    • The sea salt flakes adds a level of sophistication and provides a great contrast to these sweet, buttery caramels.
    • This brown sugar caramel is not just great on its own, but a fantastic base recipe for other desserts like caramel apples, homemade salted caramel sauce, or homemade caramel candy.
    • Wrap the caramels up individually and bag them- they make wonderful holiday gifts anytime of the year! Gift them with a bottle of this Homemade Vanilla Extract Recipe for the perfect foodie gift!
    A jar of wrapped caramels with a red ribbon around it.

    INGREDIENTS TO MAKE THIS BROWN SUGAR CARAMELS RECIPE

    • Light Brown sugar- you can use dark brown sugar but it will have a more molasses-y taste.
    • Heavy whipping cream
    • Light corn syrup
    • Butter 
    • Salt- if not using the flaked sea salt on the tops, add a teaspoon of salt to the sugar mixture when you add the vanilla.
    • Vanilla extract or paste- Here's a great vanilla bean paste recipe.
    • Maldon Sea Salt Flakes
    • Parchment or cellophane wrappers
    All of the ingredients to make the brown sugar caramels on a blue background.

    HOW TO MAKE BROWN SUGAR CARAMELS – TIPS AND TRICKS

    • Make sure to use a tall heavy saucepan to avoid the mixture boiling over.
    • Using non-stick candy wrappers is a must! I always use these caramel wrappers, as they are non-stick and and biodegradable. You can also cut parchment paper into squares and wrap the caramels in that. I love using the brown (natural) parchment paper because it looks pretty!
    • Make sure that you add the sea salt flakes just before wrapping your caramels. 
    • Use good quality ingredients, especially the vanilla! I always make these with this vanilla bean paste. No only does it add so much amazing flavor, but I love that there are visible vanilla bean specks throughout.
    • You will want to remove your mixture from the heat before adding in the vanilla, as it spits and can burn you.
    Overhead shot of the tray of brown sugar caramels before slicing.

    BROWN SUGAR CARAMEL RECIPE INSTRUCTIONS

    Don't be daunted by this recipe, these caramels are easy to make with the right tools and so delicious!

    Overhead shot of a pan with cream, butter, brown sugar, and corn syrup.
    Pan with caramel cooking and wooden spoon on a blue surface with a bowl of sea salt next to it.
    Pan with caramel boiling with a candy thermometer attached to the side.
    1. Generously grease a large 9x13 inch glass baking dish or jelly roll pan with nonstick cooking spray. Make sure to get the bottom and sides of the pan.
    2. In a large heavy bottomed TALL pot, combine brown sugar, heavy cream, corn syrup and butter.
    3. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently with a wooden spoon. When caramel gets to about 240 degrees you are going to need to stir constantly to avoid burning on the bottom of the pan, but it will only be for about 5 minutes until it reaches 250 degrees.
    4. Once caramel has reached the hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
    5. CAREFULLY pour the hot caramel into prepared baking sheet or dish. Don't be tempted to stick your finger in it- this is coming from someone with experience. IT'S HOT!!!
    6. Let pan sit, untouched, and cool for 8 hours.
    7. Using a buttered knife (or spray lightly with non-stick cooking spray) cut into small squares and sprinkle with sea salt flakes.
    8. Wrap in wax paper or clear caramel wrappers.
    Pouring the hot caramel into the prepared baking sheet.
    Overhead shot of the pan of fresh hot caramel.
    Wooden spoon above the pan of caramel sprinkling the flaked sea salt.

    HOW DO YOU KNOW WHEN CARAMEL IS READY?

    When making caramel, or any candy making for that matter, it is imperative that you monitor the temperature using a candy thermometer. The caramel will be ready to remove from heat when it reaches 250 degrees.

    Important Tip ==> once the temperature reaches 235 degrees, the caramel enters 'soft ball' stage. From here it will only take a few minutes to get to the firm ball stage of 250 degrees, so you need to stir the caramel constantly.

    You can also use the bowl of cold water test to check the consistency of the caramel. Just fill a cup or bowl with cold water, and then drizzle a small portion of the caramel mixture into the water. The caramel is ready if you can form it into a stable ball while remaining soft and pliable.

    Overhead shot of cutting the caramel into small rectangles before wrapping.

    CARAMEL CANDY RECIPE WITH BROWN SUGAR SUBSTITUTIONS AND ADDITIONS

    • Like I said above, this is a great base recipe. Add nuts to make it a nutty caramel like I did with these Polar Bear Claws or dip them in dark chocolate for a tasty treat. You can also substitute ⅓ of the cream with other liquids such as baileys creme, chocolate liquor, or even apple cider to make Apple Pie Caramels!
    • If you have vanilla bean paste or can scrape a real vanilla bean, I highly recommend it.
    Overhead shot of the wrapped and unwrapped caramels on blue surface.
    • If you're looking to make a salted caramel sauce, cook the caramel until the mixture reaches the soft ball stage of 235 degrees or until it has thickened and coats the back of your spoon. Add the vanilla and salt and pour into a glass jar to cool completely. The sauce will thicken more as it cools. Once cooled, cover jar and refrigerate for up to 3 weeks.
    • This recipe can easily be halved and poured into a prepared loaf pan.
    • Maldon flaked sea salt is my favorite garnishing salt, but you can also use coarse sea salt, fleur de sel, or even smoked sea salt flakes!
    Up close photo of the individually cut caramels before wrapping.

    BROWN SUGAR CARAMEL RECIPE FAQs

    How many pounds of caramel does this recipe make?

    I've been making this recipe for years, so I've got this down to a T! This recipe makes 4 pounds of wrapped individual caramels that are about 1x1 inches each. When I'm gifting them, I typically put about 20 caramels in each bag or pillow box which usually equates to 8 ounces each. For the holidays, I purchase little boxes and fill them with about a pound (or 40 wrapped caramels) in each box.

    Overhead shot of a box full of wrapped brown sugar caramels.

    Why are my wrapped caramels greasy.

    This is normal. After a couple of days, the grease from the butter will make the caramel wrappers a bit greasy. They are still good to eat! Make sure to have a wet paper towel around while you are wrapping to wipe your hands periodically. This will help keep the wrappers grease free.

    If you're gifting the caramels and placing in individual containers, I recommend refrigerating the wrapped pieces in a large airtight container or ziplock bag until you are ready to assemble the bags or boxes and gift to the recipients.

    Unwrapped caramels with sea salt stacked on top of each other on blue surface.

    Can I ship these brown sugar sea salt caramels?

    YES! This recipe is perfect for shipping! I've sent boxes all the way to Afghanistan and they arrived in great condition and still delicious!

    Can you make this recipe with white sugar?

    I've done a side by side comparison with my aunt's white sugar recipe and my caramel recipe with brown sugar, and I can confidently say these are better. While I have never made this recipe with granulated sugar, I've made other caramel recipes with it and they are a lot more complex with a cream mixture and require more stirring time. You also have to wipe down the pan often with a pastry brush to avoid sugar crystals. Trust me- stick with this recipe and I promise you won't be disappointed!

    Wrapped caramels stuffed into a mason jar with red ribbon.

    MORE RECIPES WITH BROWN SUGAR SEA SALT CARAMEL

    Did you love learning how to make caramels? Then you'll want to check out my post on How To Make Ladyfingers. And if you're in the mood for even more caramel goodness, try this recipe for Caramel Apple Pie Cake, or whip up a batch of these amazing Caramel Apple Cinnamon Rolls.

    brown sugar caramels in a brown gift box for gifting.
    Print
    Brown Sugar Sea Salt Caramels
    Prep Time
    5 mins
    Cook Time
    30 mins
     

    Delicious and sophisticated, these Brown Sugar Sea Salt Caramels are the perfect homemade gift.

    Course: Dessert
    Cuisine: American
    Keyword: brown sugar caramels, caramel recipe
    Servings: 4 pounds
    Author: Jackie
    Ingredients
    • 4 cups brown sugar
    • 4 cups heavy cream
    • 2 cups light corn syrup
    • 2 sticks Plugrá Butter (16 tbsp)
    • 2 teaspoon salt
    • 4 teaspoon vanilla
    • Sea Salt Flakes
    Instructions
    1. Generously grease a large 9x13 inch glass dish or jelly roll pan with non-stick cooking spray.
    2. In a large heavy bottomed TALL pot, combine brown sugar, cream, corn syrup and butter.
    3. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
    4. When caramel gets to about 240 degrees you are going to need to stir constantly, but it will only be for about 5 minutes until it reaches 250 degrees.
    5. Once caramel has reached hard ball stage, remove from heat and add vanilla, and salt, stir a few more times to combine.
    6. CAREFULLY pour caramel into greased pan.
    7. Let sit and cool for 3 hours.
    8. Cut into small squares and sprinkle with sea salt flakes.
    9. Wrap in wax paper or clear caramel wrappers.

    This post does contain Amazon affiliate links. 

    « Triple Chocolate Espresso Cookies and Giveaway #2
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    743 shares

    Reader Interactions

    Comments

    1. Gina Guthrie

      December 08, 2013 at 12:03 pm

      my mouth waters at this delicious recipe. Cant wait to try it! Thanks!

      Reply
    2. Debbie D

      December 08, 2013 at 12:05 pm

      Those look delicious!

      Reply
    3. Margot C

      December 08, 2013 at 2:36 pm

      My favorite type of candy is hard candy in fruit flavors.

      Reply
    4. Megan

      December 08, 2013 at 3:55 pm

      Another great contest. Thanks!! And the pics of the caramels look awesome!!

      Reply
    5. Megan

      December 08, 2013 at 3:56 pm

      And my fav candy? Anything with chocolate. I have a weakness for Mallow Cups!

      Reply
    6. Mary Lou D

      December 08, 2013 at 4:07 pm

      I can hardly wait to make these caramels!!!

      Reply
    7. Debra Lee

      December 08, 2013 at 4:13 pm

      Sea Salted dark chocolate bar!

      Reply
    8. Kim C

      December 08, 2013 at 5:58 pm

      Gray Sea Salt Dark Caramels made with agave.

      Reply
    9. Jan

      December 08, 2013 at 7:38 pm

      Divinity

      Reply
    10. Mary

      December 08, 2013 at 7:40 pm

      My favorite kind of candy is peanut butter cups. But I also love anything with nuts or sea salt.

      Reply
    11. karen

      December 08, 2013 at 8:58 pm

      I love dark chocolate covered almonds

      Reply
    12. mysweetiepiepie

      December 08, 2013 at 11:11 pm

      Favorite type of candy?? That's like asking which is my favorite child :+)

      I love all of them equally, of course... (not wanting any of them to feel left out) :+)

      Reply
    13. eddie ash

      December 09, 2013 at 1:13 am

      I love potato candy

      Reply
    14. Maria in NJ

      December 09, 2013 at 3:56 am

      I would have to say chocolate is my favorite candy...

      Reply
    15. Beverly

      December 09, 2013 at 7:07 am

      I love caramels. And truffles. And peppermints..... I may have a small problem (1) with sugar and (2) with making decisions:-) These look gorgeous and are definitely going onto my candy list for this year!

      Reply
    16. Susan

      December 09, 2013 at 7:46 am

      Never tried making caramels before but I think I will try it this holiday! thanks for the recipe 🙂

      Reply
    17. marcella

      December 09, 2013 at 7:48 am

      Every day I have a different favorite. Today I'll say salt water taffy. But that will change, and probably will before the day is over 🙂

      Reply
    18. Sarah

      December 09, 2013 at 2:40 pm

      Salted caramels are definitely my favorite! And I'm not just saying that because you made ones that are making my mouth water - they're my weakness!

      Reply
    19. Jenny

      December 09, 2013 at 4:42 pm

      snickers!

      Reply
    20. meredith

      December 09, 2013 at 6:42 pm

      I like jellybeans!

      Reply
    21. Elizabeth @ SugarHero.com

      December 09, 2013 at 10:38 pm

      It's so awesome of you to give away a copy of my book--thank you! The rest of the stuff looks lovely as well--I'll definitely be sharing this on my social pages. Thanks!

      Reply
      • theseasidebaker

        December 10, 2013 at 5:36 am

        Awesome thank you!

        Reply
    22. Clare F.

      December 10, 2013 at 10:05 am

      I used to love anything fruity and chewy but lately it seems I've been craving more and more chocolate.

      Reply
    23. Brittany

      December 10, 2013 at 12:50 pm

      I LOVE ALL CANDY! 🙂

      Reply
    24. Sindy

      December 10, 2013 at 5:34 pm

      I want to win. I make candy to give for Christmas every year.

      Reply
    25. Rust

      December 10, 2013 at 6:35 pm

      I like peppermint hard candies.

      Reply
    26. Deb

      December 10, 2013 at 9:54 pm

      Fav candy? Caramels!

      Reply
    27. Yvette N.

      December 11, 2013 at 5:24 pm

      My favorite candy is anything caramel:)

      Reply
    28. Barb Langlois

      December 12, 2013 at 7:01 am

      My favorite candy is Seas English Toffee Nuggets!

      Reply
    29. Meredith

      December 12, 2013 at 1:56 pm

      My favorite type of candy is milk chocolate with caramel.

      Reply
    30. Emily Donaldson

      December 13, 2013 at 8:18 am

      Picking one favorite is hard! I love most anything that contains chocolate!

      Reply
    31. Emily Donaldson

      December 13, 2013 at 8:22 am

      Rocky Road ice cream is my all time favorite!!

      Reply
    32. Annette

      December 14, 2013 at 12:37 pm

      Pralines are my favorite type of candy.

      Reply
    33. janene

      January 19, 2014 at 7:35 am

      looks yummy and easy and love your holiday spirit but the remake was AWEFUL,never mess with a good thing!

      Reply
    34. Lisa Hutchinson

      January 20, 2015 at 2:38 am

      Question -- the recipe calls for the European butter and shows a picture of unsalted butter. The recipe didn't specify whether to use salted or unsalted. My understanding when cooking is to use salted unless a recipe specifically states unsalted. So my question of course is -- does the recipe use salted or unsalted butter?

      Reply
    35. Neil

      September 14, 2021 at 8:12 pm

      Are the temperatures in the recipe(s) Fahrenheit or Celsius?

      Reply

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