This Salted Caramel Candy Recipe is made special with honey. Honey caramels make a perfect gift at any time of the year, especially around the holidays. When you make candy with honey there is a depth of flavor added that cannot be matched. What struck me as special about sharing this honey caramel candy recipe with you is that it is completely corn-syrup-free. While corn syrup is not as evil as its cousin High-Fructose-Corn-Syrup, it’s still an ingredient that’s smart to steer clear of, when possible and avoid in recipes.
Making Salted Caramel Candy
First, you’ll need to gather your ingredients together. Here’s a list to save you time:
- wax or parchment paper
- cooking spray
- Sugar
- Waxing Kara Honey
- Unsalted butter
- heavy cream
- coarse sea salt
How to make Salted Caramel Candy
- First, gather all of the ingredients you will need to make this recipe.
- Line a 9 x 13 baking dish or 9 x 9 baking dish (which will make thicker, but fewer, caramels) with wax or parchment paper—leaving long overhangs on two sides.
- Spray paper with cooking spray and set aside.
- In a large saucepan, combine sugar and honey. Heat over medium heat until smooth and melted. Bring to a boil, reduce heat and simmer until sugar has darkened to a deep caramel color—about 5 minutes. Watch carefully, sugar and honey burn fast!
- Reduce the heat to low and whisk in the knobs of butter one at a time. Be prepared, the mixture will bubble and grow (hence the large pot).
- Once all the butter is mixed in, whisk in the cream.
- Bring the pot to a boil over medium heat and continue to boil until the mixture reaches the hard-ball stage (about 244° on a thermometer or when you drop some of the caramel in cold water, you can form it into a hardish ball).
- Remove from heat and pour caramel into prepared pan.
- Place pan in the fridge for about 10 minutes to set up slightly, then sprinkle the top of caramels with sea salt.
- Let caramels set up at room temperature for about an hour—or until totally cooled.
- To remove, gently pull on the paper overhang and remove the caramel block from the baking sheet.
- Cut into squares with a sharp knife and wrap in small pieces of parchment or wax paper.
When I learned that my friend over at “Back to Her Roots” found success using honey in place of corn syrup with another candy making (like marshmallows) I wanted to share, and with permission bring you this corn-syrup-free sea salt honey caramels recipe.
Play with your food. Try experimenting with these Caramels:
- Add 1/4 c chopped almonds
- Like chocolate? Toss in 1/4 c of mini chocolate chips
- For dark caramel, add 2oz 72% cocoa bar
Storing salted caramel candy
Each salted caramel is individually wrapped in wax paper. The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature. These are the best salted caramel candy recipe, so it’s doubtful that you’ll need to store them long.
At Waxing Kara, we’re CRAZY for caramel
If you love this recipe, you’ll really enjoy these other caramel recipes from Waxing Kara. This Homemade Caramel Corn is so good your guests will think you bought it from a professional popcorn maker.
Homemade Caramel Corn
This chocolate sticky apple recipe is a blast from the past. To me, sticky apples signified that Autumn has arrived. The combination of the apple and the chocolate caramel go together like a symphony.
Chocolate Sticky Apples
This easy caramel sauce goes well on the tip of your nose, or on anything you decide it should.
Easy Honey Caramel Sauce
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
Salted Caramel Candy Recipe
Ingredients
- wax or parchment paper
- cooking spray
- 1 1/2 c sugar
- 1/2 c Waxing Kara Honey
- 1 stick unsalted butter softened and cut into large chunks
- 1 c heavy cream
- 1 tsp. coarse sea salt
Instructions
- Line a 9 x 13 baking dish or 9 x 9 baking dish (which will make thicker, but fewer, caramels) with wax or parchment paper—leaving long overhangs on two sides. Spray paper with cooking spray and set aside.
- In a large saucepan, combine sugar and honey. Heat over medium heat until smooth and melted. Bring to a boil, reduce heat and simmer until sugar has darkened to a deep caramel color—about 5 minutes. Watch carefully, sugar burns fast!
- Reduce the heat to low and whisk in the knobs off butter one at a time. Be prepared, the mixture will bubble and grow (hence the large pot). Once all the butter is mixed in, whisk in the cream.
- Bring the pot to a boil over medium heat and continue to boil until the mixture reaches the hard ball stage (about 244° on a thermometer or when you drop some of the caramel in cold water, you can form it into a hardish ball). Remove from heat and pour caramel into prepared pan.
- Place pan in fridge for about 10 minutes to set up slightly, then sprinkle top of caramels with sea salt. Let caramels set up at room temperature for about an hour—or until totally cooled.
- To remove, gently pull on the paper overhang and remove the caramel block from the baking sheet. Cut into squares with a sharp knife and wrap in small pieces of parchment or wax paper.
Pragmatic and easier than you think. Try this recipe, it’s very delicious.