Honey Caramels
Rich, buttery, and delightfully chewy, these homemade Honey Caramels are a decadent treat bursting with natural sweetness and a hint of vanilla. Made with wholesome ingredients like golden honey, creamy butter, and heavy cream, this recipe creates smooth, melt-in-your-mouth caramels that strike the perfect balance between sweet and salty. With just 10 minutes of prep and a candy thermometer for precision, you’ll master the art of caramel-making in no time. Perfect for gifting or indulging as a sweet snack, these individually wrapped caramels are a timeless classic that’s surprisingly simple to make at home. Whether it's for holidays, special occasions, or everyday cravings, this honey caramel recipe will quickly become a favorite in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup honey
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
In a medium-sized heavy-bottom saucepan, combine the unsalted butter, honey, granulated sugar, and heavy cream.
Place the saucepan over medium heat and stir until the butter melts and the sugar dissolves completely.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom. Bring the mixture to a gentle boil, stirring occasionally.
Continue cooking the mixture until it reaches 248°F (120°C) on the candy thermometer (firm-ball stage). This should take about 20-25 minutes. Be sure to stir more frequently as it thickens to prevent burning.
Once the caramel mixture reaches the desired temperature, remove it from the heat immediately.
Stir in the vanilla extract and salt. Be careful as the mixture may bubble slightly.
Carefully pour the hot caramel into the prepared baking dish, spreading it evenly with a silicone spatula.
Allow the caramel to cool at room temperature for about 2 hours, or until it is firm enough to slice.
Once set, lift the caramel block out of the pan using the parchment paper overhang and transfer it to a cutting board.
Cut the caramel into small squares or rectangles using a sharp knife or a greased pizza cutter.
Wrap each piece in pre-cut parchment squares or wax paper to prevent sticking. Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 396.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
