Homemade Caramel with Sea Salt (no corn syrup)
These homemade honey caramels are soft, chewy, and packed with flavor. I love using honey in recipes because it brings so much more depth than traditional corn syrup. Instead of a flat sweetness, honey adds floral, rich notes that make these caramels taste truly special. Depending on the variety of honey you choose—whether it’s clover, avocado, buckwheat, or wildflower—you can create a slightly different flavor profile every time you make them.
The sea salt in this recipe is optional, but I highly recommend it. A sprinkle of flaky sea salt balances the sweetness of the caramel, brightens the flavor, and adds a subtle crunch that takes these treats to the next level. For the best results, use a high-quality flaky sea salt rather than regular table salt.
Homemade Caramel
Ingredients
- 1 cup heavy cream
- 1 teaspoon sea salt
- 1 cup honey
- 2 teaspoons vanilla extract
- Flaky sea salt, for sprinkling
Equipment
Instructions
Prepare the Pan
- Line a 9×9-inch baking pan with parchment paper and lightly coat it with nonstick cooking spray. The parchment paper is important because it allows the caramel to be easily removed once it has set.
Heat the Cream
- In a medium saucepan, combine the heavy cream and 1 teaspoon of sea salt. Heat over medium heat until bubbles begin to form around the edges of the pan, just before the mixture reaches a simmer.
Add the Honey
- Pour in the honey and whisk until fully combined.
Cook the Caramel
- Bring the mixture to a boil, stirring constantly with a wooden spoon or heatproof spatula. Reduce the heat to medium-low and attach a candy thermometer. Continue simmering until the caramel reaches 255°F to 260°F
- Add the Vanilla
- Remove the pan from the heat and continue stirring until the temperature drops to approximately 240°F. Stir in the vanilla extract until fully incorporated.
Set the Caramel
- Pour the caramel into the prepared baking pan and allow it to set for about 1 hour.
Cut the Caramels
- Lift the caramel from the pan using the parchment paper. Cut the caramel slab in half, then cut each half lengthwise to create four long strips. Starting from the long edge, roll each strip into a tight log, jelly-roll style. Slice each log into bite-sized caramel pieces.
Finish with Sea Salt
- Sprinkle the tops with flaky sea salt and allow them to finish setting before serving.
Storage
- Store the caramels in an airtight container at room temperature for several days or in the refrigerator for longer storage. Because these caramels are made without corn syrup and other stabilizers, they have a shorter shelf life than traditional store-bought caramels. Enjoy them fresh for the best flavor and texture.
These caramels can be stored in the refrigerator or covered in room temperature. Please note that these do not have the shelf-life that regular caramel does because it doesn’t have the stabilizers from the corn syrup.
What is the shelf life then?
On similar recipes they recommend a 15 day shelf life.