There was a bag of these delicious caramels in my stocking last Christmas. I unwrapped one right away, obviously, and took a bite: butter, honey, salt. Heaven. And I knew that Beth had made them. You know Beth, of The Perfect Granola?
I had to have the recipe.
Funny thing, it turned out to be mine, from these caramel apples. Flattered, yes, but there’s this one thing. She made them with the honey from her own bee hive.
I thought these would be the perfect treat to send to my April Leftovers Club partner, Shashi of Runnin’ SriLankan. In return she sent me the most wonderful Breakfast Biscotti. Imagine something really nutritious: oats, flax seed, coconut – and then douse it in white and dark chocolate. Yum.
When you make these caramels, and you should, you’ll need just four things on your grocery list: honey, heavy whipping cream, salt, and vanilla. You’ll also need a little bit of patience. Every time I make caramel, or any confection, I end up tapping my candy thermometer and thinking, “Is this thing broken?” Every. Time. But, be patient, 255 degrees will come, in 20 minutes or so. And it will be well worth the wait.
Salted Honey Caramels
- 1 cup honey
- 1 cup heavy whipping cream
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla
- kosher salt or other flaky salt (like Maldon) to finish
Line an 8-inch x 8-inch square pan with parchment paper, allowing parchment to line sides as well as the bottom. On one side, fold the parchment in so that the width is 5", otherwise the caramels will be too thin.
Cut out 40 parchment wrappers, about 3 1/2 inches wide and 2 inches long.
In a narrow, heavy saucepan heat the heavy cream and salt to a simmer – don’t allow the cream to boil. Stir in honey. Heat to boiling and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes, until the mixture reaches 250-260F degrees. (Use a candy thermometer to monitor the temperature)
When the caramel reaches 250-260F degrees, remove from heat, add vanilla and stir.
Carefully pour caramel over parchment in pan, taking care to keep the width to about 5 inches.
When the caramel is nearly cool, sprinkle with kosher or other flaky salt.
Allow caramel to cool completely and then transfer, with parchment, on to a cutting board.
With a lightly oiled, sharp knife cut caramel longwise into 10, 1/2-inch strips. Then cut crosswise into 4, 2-inch strips.
Place one caramel on the edge of a parchment wrapper and roll up. Twist ends to seal. Repeat with remaining caramels.