I made these caramels to give away as presents for Christmas this year. I had wanted to try and make my own caramels for ages, but all the recipes I came across had corn syrup as one of the ingredients and I wasn’t very keen on it… especially since I have never seen it around here and I would not know where to find it! So when I saw that this recipe used honey instead, I was sold! I was quite happy with the result… the taste was divine… sweet and slightly salty, soft and chewy! I used some coarse Himalayan pink salt to decorate them, but normal coarse sea salt would work too. I love the way these caramels look when they are wrapped in baking paper! Make some for your friends (or for yourselves), I am sure they’ll love them!
Soft Vanilla and Pink Salt Caramels
How to make some delicious Soft Vanilla and Pink Salt Caramels - the perfect Christmas gift!
- 300 gms – 1 ½ cups sugar
- 170 gms – ½ cup honey
- 1 tbsp vanilla extract
- 240 ml – 1 cup heavy cream
- 115 gms – 4 oz. salted butter at room temperature (I used unsalted butter and added a pinch of salt to the caramel)
- Himalayan Pink Salt coarse
Put the sugar, honey and vanilla extract in a large pot. Turn on the heat and let the sugar and honey cook until caramelized (it will become dark brown).
In the meantime, bring the cream to a simmer.
When the sugar reaches the colour you like, add the butter little by little and whisk well.
Add the warmed cream, a pinch of salt (if using unsalted butter) and whisk until smooth.
Pour the hot caramel onto a cookie sheet lined with baking paper and let it cool down for about ten minutes. Now sprinkle it with the coarse pink salt.
Let it cool down completely and then cut it into small squares with a warm sharp knife.
You can wrap them in baking paper to store them and/or give as gifts.
I have read that the ideal temperature for cooking caramels in order to achieve the perfect consistency is 118°C – 244°F. However, I have tried to make a small batch at 118°C – 244°F and the caramels were way too soft, so I cooked the next batch (the ones in the pictures) at 126°C – 260°F. They were still soft, but I managed to cut them nicely and they retained their shape. I suggest you try a small batch first as many factors can influence the perfect consistency (like the altitude you live at for example!).