Rich, buttery, and perfectly chewy, these vanilla honey caramels are a holiday treat worth making at home. Infused with fragrant Tahitian vanilla and the delicate sweetness of honey, they’re finished with a sprinkle of Fleur de Sel—the “caviar of salt”—for a hint of crunch and a balance of sweet and savory. Wrapped individually, they make beautiful homemade gifts or a luxurious addition to a holiday candy platter. With a candy thermometer and a little patience, you’ll have a batch of irresistible caramels that rival any gourmet shop.
INGREDIENTS:
1 cup heavy cream
5 tablespoons European-style unsalted butter (such as Plugra or Kerrygold)
1 teaspoon Fleur de Sel, plus extra for sprinkling
1 1/2 cups sugar
1/4 cup honey
1/4 cup water
1 teaspoon pure Tahitian vanilla extract
METHOD:
Butter a 9 × 9-inch Pyrex baking dish. Line the bottom and sides with parchment or foil, then lightly butter or spray the lining to prevent sticking.
In a small saucepan, bring cream, butter, and 1 teaspoon Fleur de Sel just to a boil. Remove from heat and set aside.
In a large, deep saucepan, combine sugar, honey, and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil, swirling the pan gently as needed, until it turns a light golden caramel and reaches 235°F on a candy thermometer.
Slowly and carefully stir the hot cream mixture into the sugar syrup (it will bubble vigorously). Stir in vanilla extract. Continue cooking over medium heat, stirring often, until the caramel reaches 248°F, about 10–15 minutes.
Pour the caramel into the prepared pan. Let cool for 30 minutes, then sprinkle the top evenly with additional Fleur de Sel. Allow to cool completely—about 1½ more hours—until firm.
Lift the caramel slab from the pan and peel off the parchment. Cut into 1-inch squares with a buttered knife or pizza cutter sprayed with oil. Wrap each piece in wax paper and twist the ends to seal.
YIELD: About 64 caramels
CANDY MAKING TIPS:
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Check Your Thermometer: Candy thermometers can drift out of calibration. Test yours by boiling water—it should read 212°F (100°C). Adjust your cooking temperature accordingly if needed.
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Avoid Crystallization: Once the sugar dissolves, avoid stirring. Instead, swirl the pan gently to keep the mixture even. A pastry brush dipped in water can be used to wash down any sugar crystals forming on the sides of the pan.
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Use a Heavy Pan: A heavy-bottomed saucepan distributes heat more evenly, reducing the risk of scorching.
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Cutting Made Easy: Lightly butter or spray your knife or pizza cutter before slicing to prevent sticking.
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Wrapping for Gifting: Cut 4-inch squares of wax paper or parchment and twist the ends like candy wrappers. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in layers separated by wax paper.
