Making naturally sweetened caramels is quite a simple process.
Over a double boiler, I start by melting the butter. I then whisk in honey, cream, and some vanilla extract. Once the liquids have mixed through I then slowly sprinkle in some coconut palm sugar and a bit of large granule Real Salt until it dissolves and mixes in. I allow the caramel to come to a boil and then clip on my candy thermometer, making sure it doesn’t touch the bottom of the pot, and no longer stir the caramel. Once the temperature reaches about 200F, I transfer the top pot with the caramel to the stovetop and over medium-low heat allow it boil to about 235F to finish.
All in all it takes about 30-40 minutes to cook. Once done, I pour it into a small parchment lined baking dish to cool. 
Naturally Sweetened, Salted Honey Caramels
- Total Time: 50 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Soft, chewy honey caramels with a sprinkle of flaky sea salt. A naturally sweet treat perfect for gifting or enjoying yourself.
Ingredients
- 6 tbsp unsalted butter
- 1 cups (237 ml) honey
- 1 cups (237 ml) cream
- 1 tsp pure vanilla extract
- 0.25 cups (59 ml) coconut palm sugar
- 0.5 tsp large granule Salt
- Salt
Instructions
- Line a small baking dish with parchment paper. Add a bit of butter to the bottom of the dish to help the parchment paper stay in place.
- In a heavy-bottomed saucepan, over a double boiler, melt the butter. Whisk in the honey, cream, and vanilla extract. Slowly whisk in the coconut palm sugar and 1/2 tsp large granule Real Salt until it dissolves.
- Clip on the candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom. Do not stir the caramel again.
- Allow the caramel to heat to 200°F (93°C); about 20-30 minutes. Once it reaches 200°F (93°C), remove the saucepan from the boiler and place directly onto the stovetop over medium-low heat.
- Allow the caramel to reach 235°F (113°C).
- Once the caramel reaches 235°F (113°C), pour it into the small parchment-lined baking dish and allow to cool.
- Once cooled, transfer to the refrigerator to harden.
- Once hardened, cut into pieces and sprinkle with large granule salt. Cut into bite-sized pieces and wrap individually in parchment paper if desired. Store in the refrigerator.
Notes
- For a richer caramel flavor, use dark honey instead of regular honey.
- If the caramel becomes too thick while cooking, add a teaspoon of hot water at a time until it reaches the desired consistency.
- Store caramels in an airtight container in the refrigerator for up to 2 weeks; they may soften slightly at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 150
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
- Cholesterol: 10
Frequently Asked Questions
What does salted honey add compared to plain sugar caramels?
Honey brings a floral, slightly earthy sweetness that plain sugar lacks, and the salt sharpens both the honey flavor and the caramel itself. The result is a more layered candy than standard caramels.
How do I know when the caramel has cooked long enough without a thermometer?
Use the cold water test: drop a small amount into ice water and it should form a firm but pliable ball. If it dissolves, cook longer; if it is hard and brittle, it has gone too far.
Why do my caramels stick together after wrapping?
They need to be fully cooled and set before wrapping, and each piece should be wrapped tightly in wax paper twisted at both ends. If your kitchen is warm, store the wrapped caramels in the fridge to keep them from softening and fusing.
