Salted Vanilla and Honey Caramels
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Ingredients
  • 1½ cups sugar
  • ½ cup honey
  • 1 tablespoon pure vanilla extract seeds from one vanilla bean, scraped out
  • 1 cup heavy cream
  • ½ cup butter, cut into small pieces course sea salt
Preparation Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. In a large pot, combine the sugar, honey, extract and seeds. Stir until combined, then turn heat to medium high, stirring until the sugar is completely dissolved. Once dissolved, stop stirring and allow to bubble until it turns a deep amber color. Watch it closely as the color can change quickly. If you have never done caramel before or are a little nervous about it, turn the heat to medium. It will take longer to cook but you will have more control and it will change slower.
  3. While the caramel is cooking, heat the cream just a bit so it is warm. I put it in the microwave for 1 minute or you can bring it just to a simmer on the stove.
  4. Once the caramel has changed to amber, turn the heat to low and add the butter, one piece at a time. Stirring between each addition until the piece has melted.
  5. Once you have added all the butter, slowly pour in the warm cream while whisking.
  6. Turn the heat back up to medium and allow to cook until it reaches 240˚ soft ball stage.
  7. Carefully pour the caramel onto the prepared pan and let set for about 6-8 minutes.
  8. Sprinkle kosher salt all over the top and then allow caramel to cool completely, about 3-4 hours, before cutting and wrapping.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/01/salted-vanilla-and-honey-caramels/