Prettier with Pink

Five words. Pink. Himalayan. Sea. Salt. Caramels. BOOM! photo-3

Welcome to the rest of your life. I am just going to let you take a moment to look at that photo and just imagine how much more awesome it would be to eat one of those. It is worth every minute of preparation. No joke. But in all seriousness, my mother-in-law shared this recipe with me when we got married. It was passed down from her mom and they make these caramels every year for Christmas. I have to be honest though, these babies are guaranteed to make you some friends. Why stop at Christmas? How about making them once a month?

Here is the recipe. Don’t forget to download the free printable recipe card too!


1 cup Butter (2 sticks) 15 oz. Sweetened condensed milk
2 ¼ cups Brown sugar 1 tsp vanilla
1 cup Light Karo corn Syrup ¼ cup Himalayan Pink Sea Salt (optional)


Melt butter in a large, heavy saucepan. Add brown sugar and stir well. Stir in Karo syrup and mix well over medium heat. Gradually add sweetened condensed milk. Add the vanilla. Stir constantly over medium heat to “firm ball stage” on candy thermometer. Scrape bottom of pan as you are stirring. Pour into buttered 9×13 pan. Let sit until solid (overnight). Sprinkle salt on top. Cut and wrap each caramel.


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