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Soft Vanilla and Pink Salt Caramels
How to make some delicious Soft Vanilla and Pink Salt Caramels - the perfect Christmas gift!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course:
Dessert
Cuisine:
International
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
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!).