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Soft Vanilla and Pink Salt Caramels

Soft Vanilla and Pink Salt Caramels

How to make some delicious Soft Vanilla and Pink Salt Caramels - the perfect Christmas gift!

Course Candy, Dessert
Cuisine International
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. 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).
  2. In the meantime, bring the cream to a simmer.
  3. When the sugar reaches the colour you like, add the butter little by little and whisk well.
  4. Add the warmed cream, a pinch of salt (if using unsalted butter) and whisk until smooth.
  5. Cook until the temperature reaches 126°C – 260°F.
  6. 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.
  7. Let it cool down completely and then cut it into small squares with a warm sharp knife.
  8. 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!).