My dearest (and most stylish) friend Elizabeth lives in Minnesota. She shared this special recipe many years ago when she lived in Boston. For sixteen years she has been sending me a Midwestern batch—a heavenly treat for me made with love. Her original recipe did not have the Maldon Sea Salt, but I just couldn't resist adding a bit of crunch and sparkle to this holiday treat. The day after Thanksgiving is the perfect time to make them. I put wrapped caramels in cellophane bags and tie them with beautiful raffia or velvet ribbon. The perfect hostess gift for holiday parties!

Kitchen Notes
These are delicious any time of year! Use a sharpie pen to highlight 242 degrees on your thermometer to make it easier to read. If the caramel heats beyond 242 degrees, they will harden and be inedible. The caramels keep for a month in an airtight container. 

Elizabeth's Caramels


  • 2 cups sugar

  • 1 cup light Karo syrup

  • 2 cups heavy cream, warmed

  • 1/2 teaspoon kosher salt

  • 1/3 cup unsalted butter, cut into 5 pieces

  • 1 1/2 teaspoons pure vanilla extract

  • Maldon Sea Salt


1. Cook sugar, Karo syrup, and 1 cup of heavy cream for 10 minutes over medium heat. Add additional 1 cup heavy cream and cook 5 minutes more.

2. Add butter one piece at a time. Cook until candy thermometer reaches 230 degrees F.

3. Lower heat and cook until candy thermometer reaches 242 degrees F.

4. Remove from heat and add kosher salt and vanilla. Let stand for 10 minutes.

5. Meanwhile, spray a glass rectangular baking dish with cooking oil. Pour in caramel and sprinkle with Maldon Sea Salt flakes.

6. Let stand 2-3 hours (may be left over night if covered).

7. Cut caramels into bite-sized rectangles. Wrap individually in wax paper and twist each end.

Makes 60 pieces