Salted Honey Caramels
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Lusciously smooth, buttery, chewy and salty, the perfect combination when the sweet tooth hits. These honey caramels are an easy treat to make, and let’s face it, things always taste a little better with the satisfaction of making them yourself.
Most caramel recipes use granular sugar or corn syrup as the sweetening base; but we try to avoid corn syrup. Honey is always a great substitute whenever you see a recipe that includes corn syrup.
There are so many uses for this tasty, lusciously smooth caramel. You can use it as a drizzle on fruits, over yogurt, or used in a variety of baked goods. It will solidify into nice chewy cubes when cooled in the freezer. They're the best when sprinkled with sea salt, or dip them in chocolate (and then sprinkle with sea salt).
Ingredients
- 1 1/2 cup Julbernardia Blossom Honey
- 1 1/4 cup heavy cream
- pinch of salt
- 1 teaspoon vanilla
- 2 tablespoons butter
Directions
- Butter a 9 x 9 pan. Add honey and heavy cream to a large pot, and bring to a boil.
- Stir until just past the firm ball stage (about 250º to 260°F) Use a candy thermometer and the cold water test – you do this by drizzling the caramel sauce in a cup of cold water, and if your able to gather the caramel with your fingers and roll it into a soft ball, then your caramel is ready to take off the heat.
- Next, stir in butter and vanilla, and pour into the buttered pan.
- Cool in the freezer for about 30 minutes, and once it has hardened, cut into squares and sprinkle with sea salt.
- For that extra touch - pour tempered chocolate on top, let cool and enjoy!
