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Salted Caramels

Salted Caramels


  • 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


  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.


Adapted from Leite’s Culinaria


  • Calories: 90
  • Carbohydrates: 14

Keywords: Caramels, Salted Caramels, Candy