Salted Honey Caramels
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Caramelized honey becomes absolutely dreamy in these lush salted caramel squares. Use a good quality coarse sea salt to really bring out the sweet caramel flavors.
Hands-on: 30 minutesTotal: 1 hour
- 2 tsp. vanilla extract
- 3 Tbsp. butter, divided
- 1 cup honey
- ¾ cup heavy cream
- 1 Tbsp. coarse sea salt
- Measure out vanilla extract and butter and set near the stove. Grease an 8" × 8" baking dish with 1 tablespoon of the butter.
- Combine honey and cream in a saucepan over medium-high heat and bring to a boil. Stir occasionally while mixture cooks until it reaches soft ball stage, about 250°F on a candy thermometer. Remove pan from the heat and immediately stir in vanilla and remaining butter. Stir until butter is completely melted and incorporated.
- Pour into prepared dish. Sprinkle with salt. Place in the freezer to harden for 30 minutes.
- Cut into squares or scoop out balls with a spoon. Keep leftovers in the fridge or freezer and keep cold when serving. Caramels will melt and become sticky in high humidity and hot temperatures.