salted caramels

1K Shares
1K
9
0
0

What do you gift the person who has it all? A nice box of salted caramels, of course! The best gifts are handmade with love; a little effort on your part (and a candy thermometer) will result in a batch of soft and creamy caramels that you may find so tempting that it’s a struggle to part with them.

Salted Caramels

Flavored with vanilla, cinnamon, and honey (these caramels are corn syrup-free!), each bite is utterly balanced, caramel perfection. A shower of flaky salt is a must, especially if you’re equally smitten with all things salty-sweet.

Salted Caramels

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salted Caramels

Salted Caramels


Ingredients

  • 1 cup heavy cream
  • 5 Tbsp unsalted butter, cubed
  • 1 vanilla bean, split and seeds scraped
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1 1/4 cups sugar
  • flaky salt

Instructions

  1. Line an 8-inch baking dish with parchment paper. Combine heavy cream, butter, vanilla bean and seeds, cinnamon, and salt in a heavy saucepan over medium-high heat. Once mixture boils, immediately remove from heat and set aside.
  2. Combine honey and sugar in a large heavy saucepan over medium-high heat and heat to 280°F. Stir just at the beginning with a heatproof spatula; stop stirring once sugar begins to melt. When the sugar mixture reaches 280°F, carefully strain heavy cream mixture through a fine mesh strainer into it (stand back; the ingredients will bubble and spatter). Continue to cook mixture until it reaches 250°F.
  3. Pour the caramel into prepared pan and let cool at room temperature for 30 minutes; top with flaky salt. Place uncovered pan in the refrigerator and cool for 2 hours to set. Lift parchment to remove caramel from pan and place on a cutting board. Spray a sharp knife with nonstick spray and trim any ragged edges; cut into 30 caramels. Wrap caramels individually in wax paper and store in an airtight container at room temperature up to 3 weeks.

Notes

Adapted from Leite’s Culinaria


Nutrition

  • Calories: 90
  • Carbohydrates: 14

Keywords: Caramels, Salted Caramels, Candy

Salted Caramels

More salted caramel recipes you’ll love:

Homemade Salted Caramel Sauce
Salted Caramel Cheesecake Bars
Caramel Pecan Oatmeal Creme Pies

25 comments
  1. Oh my! What a huge collection of lovely yumminess I just found here!! I feel terrible, I have been baking like crazy over the last week and my list just got much longer!! 🙂 Love your pictures, and I really really need to make these caramels like now!?! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.