Introduction

These Salted Honey & Vanilla Bean Caramels are rich, buttery, and perfectly balanced with a touch of sea salt. They offer a luscious blend of sweet honey and fragrant vanilla that melts in your mouth. Perfect for gifting or enjoying as a sweet treat.

A white bowl filled with a pile of light brown wrapped candies, each wrapped with twisted ends creating a simple, smooth texture. The bowl sits on a white marbled surface, surrounded by green pine branches, white frosted pinecones, small white flowers, and clusters of shiny silver balls, giving a festive, wintery feel. The overall look is clean and cozy with natural and muted colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Cups + 2.5 Tablespoons Heavy Cream
2 ½ Cups Sugar

2.5 Tablespoons Honey
¾ Cup + 2 Teaspoons Light Corn Syrup

¼ Teaspoon Salt
½ One Vanilla Bean, Scraped (or 2 Teaspoons Vanilla Extract)

2 Tablespoons Unsalted Butter (Room Temperature)
2 Tablespoons Flaky Sea Salt

Instructions

Step 1: Prepare an 8×8 baking pan by greasing it with butter and lining it with parchment paper.

Step 2: In a large heavy-bottomed pot, combine the cream, sugar, honey, corn syrup, salt, and scraped vanilla bean seeds or vanilla extract.
Step 3: Use a large pot to accommodate bubbling caramel. A 5.5-quart Dutch oven works well.
Step 4: Place the pot over medium-low heat and stir the mixture with a spatula as it warms up to combine the ingredients.

Step 5: Attach a candy thermometer and cook the mixture, stirring occasionally, until it reaches 248°F (120°C). This should take about 20 minutes.
Step 6: Once the caramel reaches 248°F, immediately stir in the room-temperature butter to slightly cool the mixture and stop further cooking.
Step 7: Pour the caramel into the prepared 8×8 pan and spread evenly.

Step 8: After 10 minutes, sprinkle flaky sea salt evenly over the top. This allows the caramel to set slightly so the salt won’t sink in.
Step 9: Let the caramel sit at room temperature for at least 8 hours or overnight to fully set.
Step 10: Once set, remove the caramel slab from the pan and place it on a cutting board.

Step 11: Use a sharp knife to cut the caramel into desired size pieces, then wrap each piece in small squares of parchment paper.
Step 12: To avoid fingerprints on the caramels, consider wearing gloves while handling and wrapping them, especially if gifting.

Tips & Variations

Using a candy thermometer is essential to ensure the caramel reaches the perfect temperature for a chewy texture.

If you don’t have a vanilla bean, quality vanilla extract works just fine without sacrificing flavor.
Try experimenting with different types of sea salt flakes for varied texture and flavor.
To make your caramels extra smooth, stir gently and avoid splashing caramel on the sides of the pot.

Storage

Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and direct sunlight to prevent melting. If they soften slightly, you can refrigerate them briefly, but let them come back to room temperature before eating for best texture.

How to Serve

A white bowl filled with many small candies tightly wrapped in brown paper twisted at both ends, giving them a cylindrical shape. The candies are piled up inside the bowl with some lying on top of others. Around the bowl, there are green pine branches and pinecones with white tips, along with beige round ornaments, all set on a white marbled textured surface. The overall look is rustic and festive. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of flaky sea salt?

While you can substitute table salt, flaky sea salt delivers a better texture and a more delicate, pleasing crunch on top of the caramels.

How do I prevent the caramel from sticking to the pan?

Be sure to thoroughly grease the pan with butter and line it with parchment paper, extending the paper over the edges for easy removal. This prevents sticking and makes it easier to lift the caramel out once set.