Description
This naturally sweetened honey salted caramel is completely soft and chewy and tastes beautifully topped with large granule salts.
Ingredients
Scale
- 6 tbls unsalted butter
- 1 cup honey
- 1 cup cream
- 1 tsp pure vanilla extract
- 1/4 cup coconut palm sugar (sub rapadura or other whole cane sugar)
- 1/2 tsp large granule Salt
- Salt to finish
Instructions
- 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 ;)
- 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 and mixes through.
- 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.
- 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.
- Allow the caramel to reach 235F.
- Once the caramel reaches 235F, pour the caramel into the small parchment lined baking dish and allow to cool.
- Once cooled, transfer to the refrigerator to harden further.
- 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.
- Category: Dessert