These Honey Salted Caramels are the perfect blend of sweet with just the right amount of salt. Very soft at room temperature, so store these guys in the fridge for best results!
Servings: 84small caramels
Be sure to have all ingredients measured and ready to go before starting.
Line an 8x8 or 9x9 baking pan with parchment paper, so that it comes up 1 inch on all sides. Lightly spray with PAM Cooking Spray. Set aside.
Spray a 3 quart size pot with PAM Cooking Spray, add the butter and melt over MEDIUM-HIGH heat.
Add the honey, cream and brown sugar. Stir gently with a whisk. Reduce heat to JUST ABOVE MEDIUM.
Attach your candy thermometer to the side of your pot, making sure that it does not touch the bottom of the pan.
Once the mixture starts to boil, reduce the heat to JUST BELOW MEDIUM, and let it simmer there for 30-40 minutes until it reaches 250 degrees F.
Remove from heat, add the vanilla and use the candy thermometer to gently stir it in. Carefully pour the caramel into the prepared pan. Let cool until room temperature and then sprinkle with the sea salt.
Place in fridge and let chill for at least 3 hours before lifting parchment out of pan and cutting into small pieces. Wrap pieces in wax paper and store in fridge. Enjoy!
Use PAM Cooking Spray to coat your measuring cup before adding the honey to ensure you get every last drop!