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Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.

In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, light corn syrup, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Once boiling, gradually pour in the evaporated milk, a little at a time, stirring constantly. This process should take about 20 minutes (10 minutes per can of milk) to ensure the mixture remains at a boil and incorporates smoothly. The caramel will begin to develop a richer, darker color.

Attach a candy thermometer to the side of the pot, ensuring the tip does not touch the bottom. Continue to cook, stirring frequently to prevent scorching, until the caramel reaches a temperature between 235°F and 238°F (soft ball stage).

Carefully remove the pot from the heat. Pour the hot caramel into the prepared 9x13 inch pan. Generously sprinkle the coarse sea salt over the top of the hot caramel.

Allow the caramel to cool completely at room temperature for several hours (at least 2-3 hours) until firm. Once cooled, transfer the pan to the refrigerator for 30 minutes to firm up further, which will make cutting easier.

While the caramel is chilling, prepare your wrapping paper. Fold parchment paper multiple times and cut into small squares (approximately 4x4 inches, or desired size).

Once chilled, use the parchment paper overhang to lift the caramel slab out of the pan and place it on a cutting board. Using a sharp, lightly oiled knife, cut the caramel into individual pieces. Wrap each piece tightly in the pre-cut parchment paper squares. Store in an airtight container at room temperature or in the refrigerator.


Line a 9x13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal. Set aside.

In a large, heavy-bottomed pot, combine the unsalted butter, granulated sugar, light corn syrup, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.

Once boiling, gradually pour in the evaporated milk, a little at a time, stirring constantly. This process should take about 20 minutes (10 minutes per can of milk) to ensure the mixture remains at a boil and incorporates smoothly. The caramel will begin to develop a richer, darker color.

Attach a candy thermometer to the side of the pot, ensuring the tip does not touch the bottom. Continue to cook, stirring frequently to prevent scorching, until the caramel reaches a temperature between 235°F and 238°F (soft ball stage).

Carefully remove the pot from the heat. Pour the hot caramel into the prepared 9x13 inch pan. Generously sprinkle the coarse sea salt over the top of the hot caramel.

Allow the caramel to cool completely at room temperature for several hours (at least 2-3 hours) until firm. Once cooled, transfer the pan to the refrigerator for 30 minutes to firm up further, which will make cutting easier.

While the caramel is chilling, prepare your wrapping paper. Fold parchment paper multiple times and cut into small squares (approximately 4x4 inches, or desired size).

Once chilled, use the parchment paper overhang to lift the caramel slab out of the pan and place it on a cutting board. Using a sharp, lightly oiled knife, cut the caramel into individual pieces. Wrap each piece tightly in the pre-cut parchment paper squares. Store in an airtight container at room temperature or in the refrigerator.
