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Soft Vanilla and Pink Salt Caramels
How to make some delicious Soft Vanilla and Pink Salt Caramels - the perfect Christmas gift!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 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
Instructions
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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).
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In the meantime, bring the cream to a simmer.
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When the sugar reaches the colour you like, add the butter little by little and whisk well.
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Add the warmed cream, a pinch of salt (if using unsalted butter) and whisk until smooth.
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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.
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Let it cool down completely and then cut it into small squares with a warm sharp knife.
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You can wrap them in baking paper to store them and/or give as gifts.
Recipe Notes
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!).