These rich salted caramel candies are the perfect homemade gift for the sweet tooth in your life. Wrap them individually in parchment for a special presentation.

Yield: Makes 64.



  • 2 cups whipping cream
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed dark brown sugar
  • 1 cup canned evaporated milk
  • 1 cup golden corn syrup
  • 1 cup salted butter
  • 2 tsp rum extract or vanilla
  • 1 tbsp coarse sea salt


  1. Combine cream, sugar, brown sugar, evaporated milk, corn syrup and butter in a Dutch oven. Bring to a boil over medium heat, stirring constantly. Boil, stirring frequently, until hard-ball stage is reached (250°F on a candy thermometer), about 25 - 30 minutes. Remove from heat and stir in rum extract.
  2. Pour caramel into a greased 9 inch square baking pan lined with parchment paper that overhangs by 2 inches. Transfer pan to a rack and let stand for 30 minutes.
  3. Sprinkle caramel with salt; pat gently so that salt adheres. Cool completely in pan on rack.
  4. Using parchment paper as an aid, lift caramel from pan. Cut into squares. Store, layered with wax paper, in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per caramel:

109 calories, 6 g fat, 0.5 g protein, 14.3 g carbohydrate, 0 g fibre, 146 mg sodium


In the winter months, it may be necessary to boil only until the soft-ball stage is reached (235 - 240°F) to avoid overcooking.