Salt-and-Pepper Caramels

Vintage recipes for caramels are pretty common, but it is in Another Eighteen Unusual Recipes (1932) that I found one featuring brown sugar. I love the molasses-like flavor that brown sugar imparts, so I used that as my base and then substituted sweetened condensed milk for the regular milk to prevent sugar crystallization and to ensure a very smooth caramel. I passed on the nuts, but I did add a generous sprinkle of flaky sea salt and freshly ground