sea salt caramels (dairy-free, gluten-free, refined sugar-free, egg-free, grain-free, paleo)

Imagine pure deliciousness, sprinkled with fleur de sel and wrapped up in a cute little wrapper.


I’m almost positive that picture would look something very similar to these sea salt caramels.  Creamy, rich, luxurious caramels with a sprinkling of sea salt which really gives it that sumptuous touch. I would be perfectly fine with a whole slab of the stuff, but wrapping them individually gives them that special touch.


Speckled with vanilla bean pods, the golden caramel contrasts beautifully with the white, course fleur de sel sprinkled on top. Chewy yet soft, melt-in-the-mouth yet lingering, these caramels are the perfect treat.


Rich, creamy coconut milk is boiled together with sweet, sticky maple syrup until it reaches a thick, viscous, wonderfully delicious mixture, which is then stirred until lusciously syrupy and spread out, ready to be pulled or cut and rolled up.


In fact, they are so good I have made them three times in the past week… what can I say? All in the name of recipe testing!


sea salt caramels

by Alessandra Peters

Prep Time: 1 hour


  • 2 cans coconut milk
  • 1 cup maple syrup
  • 2 vanilla beans
  • fleur de sel


1. Cut vanilla beans in half and scrape out the pods. Add these, together with the rest of the ingredients, to a medium saucepan and bring to a gentle boil.

2. Continue to boil gently for another 50-60 minutes, or until golden and thick. This is around 265 degrees F on a candy thermometer.

3. Remove from the pan and transfer to a glass bowl. Leave for 2-4 minutes, then whisk vigorously until smooth.

4. Pour the mixture out onto a sheet of parchment paper. Sprinkle generously with fleur de sel, let cool for another hour or so, and then pull or cut into small pieces and wrap in small squares of organic parchment paper.

5. Enjoy!

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