Salted Caramel Candy Recipe

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. 

Sea Salt Honey Caramels
Fresh-made Salted Caramel Candy made with honey

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
salted caramel candy process shot
Fresh-made Salted Caramel Candy made with honey in the making

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 treat is perfect for the dead of winter or the middle of summer. Remember Cracker Jacks? Package this recipe in a special box for party favors and enclose a "prize" for your guests.
Check out this recipe

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

Did you know that caramel apples (a close cousin to chocolate sticky apples) were invented in the 1950s, by a Kraft Foods employee? Aren't you glad you found this recipe, just for that little factoid?
Check out this recipe

This easy caramel sauce goes well on the tip of your nose, or on anything you decide it should.

Easy Honey Caramel Sauce

With only six simple ingredients, you don’t have an excuse to not whip up a batch of this delectable sauce. We encourage you to find lots of different fruits or cookies to dip in to and enjoy.
Check out this recipe

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

Sea Salt Honey Caramels

Salted Caramel Candy Recipe

Course: Dessert
Cuisine: American
Keyword: honey caramels
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 36
Calories: 91kcal
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.
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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.

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 7mg | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 5mg

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