Steps
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Line an 8x8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with butter.
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Combine the raw honey, butter, and heavy cream in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula until the butter melts and everything is combined.
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Clip a candy thermometer to the side of the pan. Continue cooking at a steady simmer, stirring frequently to prevent scorching on the bottom. The mixture will bubble vigorously and darken in color as it cooks. This takes 15-25 minutes depending on your stove.
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Cook until the thermometer reads 250 degrees Fahrenheit — the soft ball stage. To verify without a thermometer, drop a small amount into ice water; it should form a firm but pliable ball. Remove from heat immediately and stir in the vanilla extract and sea salt.
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Pour the caramel into the prepared baking dish. Do not scrape the bottom of the pan — any scorched bits should stay behind. Sprinkle flaky sea salt over the top. Let the caramel cool at room temperature for at least 2 hours, or refrigerate for 1 hour.
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Lift the caramel slab out of the dish using the parchment overhang. Cut into small rectangles with a sharp, oiled knife. Wrap each caramel individually in a small square of parchment or wax paper, twisting the ends closed.
Why It Works
Raw honey caramelizes beautifully at high temperatures, developing deep butterscotch flavors that refined sugar cannot match. The combination of butter and heavy cream from grass-fed sources provides fat-soluble vitamins A and K2, along with conjugated linoleic acid. Cooking to the precise soft ball stage (250 degrees Fahrenheit) creates caramels that are chewy without being hard — the sugar concentration at this temperature gives the perfect balance of structure and melt.
Tips
- Use a heavy-bottomed pan. Thin pans create hot spots that scorch the honey before the rest reaches temperature. A heavy saucepan distributes heat evenly and gives you much more control.
- Don’t rush the temperature. Cranking the heat to speed things up leads to burnt caramel. Keep a steady medium simmer and stir the whole time — patience is the difference between buttery and bitter.
- Oiled knife. Rub your knife blade with a thin layer of coconut oil before each cut. The caramel won’t stick and you’ll get clean, even rectangles every time.
