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Naturally Sweetened, Salted Honey Caramels

Naturally Sweetened, Salted Honey Caramels

A great way to highlight the flavors of a high quality salt. Make a salted soft and chewy caramel sweetened with honey and coconut palm sugar.
By Diana Baumen


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.

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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
This naturally sweetened honey salted caramel is completely soft and chewy and tastes beautifully topped with large granule salts.
Recipe Type: Dessert
  • 6 tbls unsalted butter
  • 1 cup honey
  • 1 cup cream
  • 1 tsp pure vanilla extract
  • ¼ cup coconut palm sugar (sub rapadura or other whole cane sugar)
  • ½ tsp large granule Salt
  • Salt to finish
  1. Line a small baking dish with parchement paper. I add a bit of butter to the bottom of the dish so that the parchement paper stays in place ;)
  2. 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 ½ tsp large granule Real Salt until it dissolves and mixes through.
  3. Clip on the candy thermometer to the side of the top heavy bottomed pot making sure that the tip does not touch the bottom of the pot. At this point, do not stir the caramel again.
  4. Allow the caramel to heat up to 200F; about 20-30 minutes. Once it reaches 200F, remove the top pot from the boiler and place directly onto the stovetop over medium-low heat.
  5. Allow the caramel to reach 235F.
  6. Once the caramel reaches 235F, pour the caramel into the small parchment lined baking dish and allow to cool.
  7. Once cooled, transfer to the refrigerator to harden further.
  8. Once hardened, cut into pieces and sprinkle with large granule Salt. You can cut them into bite sized pieces and wrap them individually in parchment paper. Keeps best in the refrigerator.

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