Salted Cinnamon Caramels are a tasty and classic treat with a unique twist. Sprinkled with flaky sea salt they have just the right amount of sweet yet salty flavors, with a hint of cinnamon. Deliciously soft they are perfectly chewy.
Made with sweetened condensed milk these caramels are unbelievably quick and easy to prepare. With a small handful of pantry staple ingredients it doesn't get much easier to than this to prepare a sweet treat for sharing as a gift or bringing to that next get together or party.
And if you are looking for other easy to make shareable treats look no further! Our Cinnamon Roll Cookies, bakery style Chocolate Chip Cookies, irresistible German Chocolate Brownies and easy M&M's Casserole all make for the perfect shareable treats any receiver is sure to love!
With a handful of pantry stapes it's never been so easy to make your own delicious homemade caramels for snacking or sharing! Here is all you need for Salted Cinnamon Caramels.
- Sweetened Condensed Milk
- Corn Syrup
- Brown Sugar
- Coarse Salt
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Firstly we want to get our 9x13 pan all buttered or greased up for the Salted Cinnamon Caramels.
Afterwards add all of your ingredients, except for the vanilla, to a large pot. Stir everything together over medium heat stirring constantly.
Then once the butter is melted you can add your candy thermometer to the pot. (A candy thermometer isn't necessary but it does take out all the guess work and risk of over or under cooking your caramel.)
You still will want to make sure you stir your caramel mixture continuously to keep it from burning. When it starts to foam and bubble start keeping an eye on your thermometer.
Remove from Heat
The second your mixture reaches 240° F, (or for those of you who are technical cooks, bakers or confectioners - the soft ball stage) take your pot off the heat source. Afterwards add in your vanilla giving your caramel mixture another really good stir.
Immediately following this step pour your salted cinnamon caramels mixture into your greased pan. Then allow your caramels to sit and cool slightly (roughly 20 minutes).
Sprinkle with Salt
After the caramel has cooled, sprinkle the top with coarse sea salt. Remove your sheet of salted cinnamon caramel from the pan, and place it on a sheet of wax paper. Using a knife cut your caramels into squares of rectangles.
Some of the salt will fall off while cutting your caramels. Don't worry, you can easily pick up the pieces by dabbing each salted cinnamon caramel in the fallen salt just before wrapping.
If storing the caramel you will want to wrap each piece individually in a piece of wax paper.
💭 Top Tips
Greasing the Pan
If you prefer to grease your pan instead of using butter all you need to do is lightly apply oil to the sides and bottom of the pan.
Afterwards measure and cut a piece of parchment paper so that it will lay in the bottom of the pan and creep up each of the sides by at least 1 inch. To finish lightly oil the paper and then place inside the pan.
And that is it! You are all ready to pour in your salted cinnamon caramels mixture and let it cool for cutting and enjoying.
Wrapping each Salted Cinnamon Caramel in wax paper will help it to stay soft and chewy for longer. To wrap the candies firstly you will need to cut the sheets of wax paper into 4x5 inch rectangles.
Then place the candy in the center of the square and bring two of the edges together so that the wrapper is now a tube shape or open on both ends. Twist the ends of the wrapper to seal off the candy.
- 1 can sweetened condensed milk
- 1 cup corn syrup
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- coarse sea salt
- Butter or grease a 9x13 pan and set aside.
- In a large pot add all the ingredients except for the vanilla and coarse salt.
- Stir everything together over medium heat.
- Once butter is melted add a candy thermometer to the pot stirring the mixture continuously.
- Bring the mixture to a boil and allow to heat until the temperature reaches 240° F. (This is known as the soft ball stage.)
- Remove the pot and mixture from the heat source immediately.
- Add the vanilla to your caramel and stir everything together. Transfer the mixture to a well greased pan.
- Let caramels cool for roughly 20 minutes. Sprinkle sheet with sea salt.
- Remove your sheet of caramel from the pan and place it on a piece of wax paper.
- Using a knife cut your caramels into squares or rectangles.
- Use candy to pick up extra pieces of salt that have fallen off. Wrap each candy piece in a small sheet of wax paper and twist off the ends.
- Store caramels in a cool and dry environment.
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 164mgCarbohydrates: 28gFiber: 0gSugar: 28gProtein: 0g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.