I’ve been on a serious candy-making kick recently. So much so that it’s taken away from making well…. pretty much anything else. It all started with the Pomegranate Caramels, and it’s been downhill (uphill!) since. Many different flavors and multitudes of sugary goodness have been coming out of my kitchen lately… which is aptly timed because these beauties are the perfect holiday gift!
Honey Caramels
After studying and experimenting with many variations on caramel recipes, I noticed many contain corn syrup ( it is used for consistency) which is somewhat… well… gross. If I’m going to consume copious amounts of candy, I better make sure it’s the best damn candy without anything unnatural in it! My recipe is adapted from this one by Two Tarts.
Honey Caramels
The honey – which is an invert sugar – is used in this recipe in place in of the corn syrup and the texture and consistency is perfect. The flavor starts out just like a classic caramel but they finish out with a faint honey taste which I think gives them a nice richness and depth.
Honey Caramels
So put on the Yule Log channel while wrapping these up, then package them up real cute for your friends! Note: if you are in the New York City area and would like a box (or two or three!) made by me, please contact me via my contact form.
Honey Caramels
A recipe for homemade caramels that are soft and chewy and made with honey instead of corn syrup.
- 1 cup granulated, white sugar
- ½ cup light brown sugar, packed
- 1 cup heavy cream
- ½ cup of honey (tip: spray the measuring cup with non stick spray so it comes out easily)
- 4 oz butter (8 tablespoons) - use the highest quality butter you can find
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Heat the sugar and honey in a large pot on medium heat and allow the mixture to dissolve and deepen in color.
- While the sugar-honey is dissolving, heat the heavy cream in a small saucepan over medium heat until it comes to a simmer.
- Once the sugar-honey has darkened a bit (~7-10 minutes), add in the butter and cream. Stir until combined.
- Clip your candy thermometer on to your pot and heat over medium-high until the mixture reaches about 248 degrees for a medium-chew. 248 degrees for a chewy candy and 250 for a firm candy.
- Remove the pot from the heat and VERY quickly and carefully stir in the vanilla extract and salt (it will bubble violently).
- Pour the molten caramel into a glass dish (9x9 works well) lined with heavy parchment paper or silicone baking mold.
- Let cool for at least 2 hours then slice and wrap individually - after trying many wrappers theseare the best by far.
Also, a candy mold like thishelps them cool quickly and avoids the need for cutting!
These caramel candies are perfect, Ahu. It must have been more than a year since I last had and made some caramels. Now you have me crave for some!
Happy Holidays!
Angie
Thank you Angie! Wish I could share with you! 🙂
Your honey caramels look so yummy and elegant, Ahu jan! Yum!
Merci Fae jan…! Boos az New York!
Hohohoho!!
Honey ones look mighty chewy and yummy!!!!
Merry Xmas, Ahu joon!!!
Pinky JJ
Merry Christmas to you too!
Absolutely creamy, chewy, and delicious! Once I start I can’t just have one! Can you make some with zero calories please?
Once I figure out that trick I’ll be a millionaire!
Ahu – thank you for sharing this last week with me at our lunch. They are unlike anything I have ever had before. I see a future in gourmet food retail. Happy to tell the tale for you!! Happy Holidays. Haven’t tried the recipe, so can’t rate it just yet.
It was absolutely my pleasure! I’m so glad you enjoyed them – it was wonderful to see you and happy holidays. 🙂
A touch of honey is a beautiful idea. I made a caramel chocolate tart this week and that touch would have made it even better. GREG
Your tart sounds amazing! Thanks for stopping by as always Greg.
love the packaging!
Merci Tannaz joon! I only went through about 10 different versions 🙂
Oh, how I wish I lived in NYC to get a box of these! I really love the switch from corn syrup to honey! Brilliant! Merry Christmas, Ahu!
Send me your address David, maybe a little elf will deliver some to your doorstep 🙂
Happy New Year, Ahu! Is there anything you can’t make? From caramels to Persian stew to yummy bread: you do it all!
My friend just gave me a big jar of local honey! I’m going to try your recipe. I typically wrap my caramels in wax paper. What did you use? It looks like cellophane. If so, I can see that as being kind of complicated to cut. Any tips would be appreciated.
Thank you for your comment Bonnie! How exciting you have some local honey! These are the wrappers I use, after trying many alternatives I found these work by far and away the best – and they are pre cut 🙂
http://www.amazon.com/gp/product/B003GL5Y6A/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003GL5Y6A&linkCode=as2&tag=ahea01-20&linkId=JM3SD7NJ6H2XEWD7
Delightful caramels. I made them twice! 1st time I followed the recipe and turned out great! 2nd time I accidentaly forgot to put in salt and vanilla, however, the caramels turned out fine. I think because the local honey I have has quite a strong flavor. I decided to experiment with 2nd batch. I put chocolate wafers on one half (bottom side so they would melt underneath caramel) and chopped walnuts on other. Not so sure chocolate/honey is a good match, but the chopped walnuts ( laid on top just after I poured the caramel) was wonderful! I had to quickly wrap* them before I ate them all! (*thanks for the tip on the cellophane wrappers. They worked out well and look a bit classier then waxed paper)
Bonnie, I’m so glad you liked them! I agree, honey’s flavor (especially the amazing honey you received!) is so strong that likely you don’t need the vanilla / salt.
Funny, I’ve also tried with chocolate and had similar results. Nuts sounds like a great one – I have a walnut allergy but I will try with chopped almonds next time. Love the crunchy / chewy combo.
Happy the wrappers worked well – they are a bit pricey but totally worth it, I will never go back!
Can I cover apples with it…????
I’d give it a try! But not sure how well it would adhere to the apples. For a softer caramel, cook it to a couple degrees less (maybe around 245 or so)! Good luck and let me know how it comes out 🙂
Hi,
I really want to try this recipe, but I don’t have a candy thermometer! How can I know when the candy is ready?
Thanks,
Carla
Do these need to be refrigerated?