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