Total Time: 5 hrs
Prep Time: 1 hr
Difficulty: 3 out of 5
- 1 cup heavy cream
- 6 tablespoons (85 grams) unsalted butter, cut into ½” cubes
- 1-½ cups (300 grams) granulated sugar
- ¼ cup honey
- ½ cup water
- ½ tsp kosher salt
- 2 teaspoons Hawaiian Whiskey Vanilla extract
- Flaky sea salt
Step 1. Line the bottom and sides of an 8x8 baking dish with parchment paper, leaving an overhang on two sides. Lightly grease the parchment paper with butter or baking spray, then set the pan aside.
Step 2. Add the cream and butter to a small saucepan. Warm the mixture over medium heat until all of the butter has melted and the mixture starts to simmer. Remove from the heat and set aside.
Step 3. In a separate saucepan, combine the sugar, honey, and water. Cook over medium-high heat and stir gently as the sugar dissolves. When the mixture begins to boil, reduce the heat to medium. Swirl the pan occasionally (do not stir). If any sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water. Cook until the mixture turns a deep amber color, about 7-10 minutes.
Step 4. Remove the pan from the heat. Carefully add the warm cream mixture to the caramel (the caramel will be very hot, and it will sputter). Add the kosher salt and stir until smooth. Clip a candy thermometer to the side of the pan.
Step 5. Return the saucepan to the stove on medium-high heat and cook until the mixture reaches 250°F. Turn off the heat, add the vanilla extract, and stir. Remove the candy thermometer and immediately pour the mixture into the prepared pan.
Step 6. Let the caramel cool for 15 minutes, then sprinkle flaky salt along the surface. Cool the caramel to room temperature. Transfer the pan to the refrigerator for 15 minutes (this makes the caramel easier to cut). Remove the caramel from the pan and use a sharp knife to cut it into ½” x 1” rectangles.
Step 7. Wrap the individual caramels with wax paper or parchment. Keep the caramels stored in an airtight container in the refrigerator.