Vanilla Caramels with Sea Salt

These caramels would make a great gift to give the kids' teachers along with some toffee and various biscotti's. They are simply wrapped in waxed paper which requires no ties or ribbons, just a twist on either end and that's it! If you have a reliable candy thermometer you can make these. They're easy!


This recipe can be cut in half if you don't need as many as the recipe calls for.  I've found that if I make too many, I end up eating more than my share. {sigh}

Vanilla Caramels with Sea Salt
Makes 120 caramels

4 cups heavy cream
1 1/3 cups light corn syrup
1 1/3 cups honey
2 cups sugar
8 ounces unsalted butter, softened
1/2 tsp kosher salt
1 tsp vanilla extract
1 pound walnuts, toasted and chopped (I omitted these)
1/2 tsp sea salt

Grease bottom and sides of a 9x13 pan. For half recipe, use 9x9 pan. Line the bottom with parchment. Grease the top of the parchment. Combine cream, corn syrup, honey, and sugar in a large pot. Cook over medium heat, stirring often, until a candy thermometer reads 260 degrees F. Remove from heat. Stir in butter, kosher salt and vanilla. Fold in walnuts, if using. Pour into prepared pan. Sprinkle with remaining sea salt. Allow to cool. Run a knife around the edge of the pan and invert the caramel onto a cutting board. Cut into 1-inch pieces with a large, sharp knife. Roll individually in waxed paper.