This recipe is from the 1942 Woman’s Home Companion Cook Book. The original recipe does not include the addition of sea salt. Susan Jackson of the Port Townsend & Jefferson County Leader staff says, "I enjoy using older cookbooks not only for the opportunity to rediscover great recipes but also for the opportunity to peek through the window of a food era that no longer exists."

Sugar, 1 Cup

Corn syrup, light, 1 Cup

Heavy cream, 1 Cup

Salt, ¼ teaspoon

Evaporated milk, 6 Tablespoons

Vanilla, 2 teaspoons

Coarse Sea Salt, to taste

Combine sugar, corn syrup, cream and salt in a heavy saucepan. Place over low heat and stir until the sugar is dissolved. Cook to 232 °F. (very soft ball), stirring occasionally.

Add butter and evaporated milk alternately, a little at a time to prevent scorching. Continue cooking to 244 °F (firm ball), stirring constantly to prevent scorching. Test frequently in cold water after 240 °F to determine the consistency desired in the finished caramels.

Remove from heat and add vanilla, stirring only enough to blend. Pour caramel into a lightly oiled pan to a depth of about ¾ inch.

Sprinkle coarse sea salt lightly over the candy while still hot. When caramel is firm, cut with a sharp knife into ¾ inch squares and wrap in parchment or wax paper. Makes about 1 pound.