Salted Honey & Vanilla Bean Caramels Recipe
Indulge in the rich, buttery sweetness of Salted Honey & Vanilla Bean Caramels, handcrafted with creamy heavy cream, natural honey, aromatic vanilla bean, and the perfect touch of flaky sea salt for a gourmet treat. These decadent caramels offer a smooth texture with a hint of saltiness, making them ideal for gifting or savoring anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 35 minutes
- Yield: Approximately 64 small caramel pieces (1 inch squares) 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Caramel Base
- 2 Cups + 2.5 Tablespoons (500 g) Heavy Cream
- 2 ½ Cups (500 g) Sugar
- 2.5 Tablespoons Honey
- ¾ Cup + 2 Teaspoons (292 g) Light Corn Syrup
- ¼ Teaspoon Salt
- ½ Vanilla Bean, Scraped, or 2 Teaspoons Vanilla Extract
Finishing Ingredients
- 2 Tablespoons (30 g) Unsalted Butter, Room Temperature
- 2 Tablespoons Flaky Sea Salt
Instructions
- Prepare the Pan: Grease an 8×8 inch baking pan with butter and line it with parchment paper to prevent the caramel from sticking.
- Combine Ingredients: In a large heavy-bottomed pot or a 5.5-quart Dutch oven, add the heavy cream, sugar, honey, light corn syrup, salt, and scraped vanilla bean or vanilla extract. Stir gently to combine as you begin to warm the mixture over medium-low heat on the stove.
- Cook the Caramel: Monitor the mixture using a candy thermometer, stirring occasionally. Allow the caramel to cook and bubble, watching carefully as it will rise significantly. Continue cooking until the temperature reaches 248°F (120°C), which should take about 20 minutes. This precise temperature ensures the perfect chewy texture.
- Incorporate Butter: Once the caramel has reached 248°F, immediately remove the pot from heat and stir in the room temperature unsalted butter fully. This cools the caramel slightly and prevents overcooking while enriching the flavor.
- Pour & Set: Pour the hot caramel mixture into the prepared pan, spreading evenly. Let it sit at room temperature for 10 minutes before sprinkling the flaky sea salt on top. This brief setting period prevents the salt from sinking into the caramel.
- Cool Completely: Allow the caramel to set undisturbed for at least 8 hours, preferably overnight, until fully firm.
- Cut & Wrap: Once set, remove the caramel from the pan and place it on a cutting board. Using a sharp knife, cut into your desired sizes. For a professional look and to avoid fingerprints, wrap each caramel piece in small squares of parchment paper, ideally using gloves while handling.
Notes
- Use a large heavy-bottomed pot to prevent the mixture from boiling over as it bubbles and rises.
- Use a candy thermometer for precise temperature control to ensure the right texture.
- Allow the caramel to cool slightly before adding sea salt to keep it on top and enhance the flavor contrast.
- Wrapping the caramels in parchment helps keep them fresh and prevents sticking.
- Wearing gloves while handling the finished caramels avoids fingerprints on the smooth surface, ideal when gifting.
Keywords: salted caramel, honey caramel, vanilla bean caramel, homemade caramels, candy recipe, buttery caramel, gift candies
