Soft Vanilla and Pink Salt Caramels

Name: Soft Vanilla and Pink Salt Caramels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 300 gms – 1 ½ cups sugar; 170 gms – ½ cup honey; 1 tbsp vanilla extract; 240 ml – 1 cup heavy cream; 115 gms – 4 oz. salted butter; Himalayan pink salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course
Dessert
Cuisine
International

Soft Vanilla and Pink Salt Caramels

Yara Larson

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How to make some delicious Soft Vanilla and Pink Salt Caramels - the perfect Christmas gift!

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Ingredients

300 gms – 1 ½ cups sugar
170 gms – ½ cup honey
1 tbsp vanilla extract
240 ml – 1 cup heavy cream
115 gms – 4 oz. salted butter at room temperature (I used unsalted butter and added a pinch of salt to the caramel)
Himalayan pink salt coarse

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Notes

I have read that the ideal temperature for cooking caramels in order to achieve the perfect consistency is 118°C – 244°F. However, I have tried to make a small batch at 118°C – 244°F and the caramels were way too soft, so I cooked the next batch (the ones in the pictures) at 126°C – 260°F. They were still soft, but I managed to cut them nicely and they retained their shape. I suggest you try a small batch first as many factors can influence the perfect consistency (like the altitude you live at for example!).