Search

Warmest holiday greetings to you and your loved ones!

We will be closed December 20th - January 6th. Online orders placed during this time will ship when we return.
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Tahitian Vanilla Honey Caramels with Fleur de Sel

Facebook
Twitter
LinkedIn
Email
Pinterest

photo 2-10

 Courtesy of Annaliese Keller, Malabar Trading Company and Monterey Bay Farmers Markets

 
Note from the Queen: Some of us are wild about salt with caramel and/or chocolate, while for others this is a very new experience.  If you are a newbie, go easy on the salt at first to see how you like it.  You can purchase Fleur de Sel online and from some specialty food stores.
Print

Tahitian Vanilla Honey Caramels with Fleur de Sel

Ingredients

Scale

1 cup heavy cream

5 tablespoons European style unsalted butter

1 teaspoon Fleur de Sel

1 1/2 cups sugar

1/4 cup raw honey

1/4 cup water

11/2 teaspoons Rain’s Choice pure Tahitian Vanilla Extract

Extra Fleur de Sel for sprinkling

Instructions

Butter a 9 x 9 inch square Pyrex dish. Line bottom and sides of the pan with parchment or foil and brush with melted butter or vegetable spray.

In a small saucepan, bring cream, butter and salt to a boil and remove from the heat. Set aside.

In a large, deep saucepan, combine sugar, honey and water, and bring mixture to a boil, over medium heat, stirring until sugar is dissolved. Continue to boil, without stirring but gently swirling the pan, until mixture begins to turn a light golden caramel color.

When candy thermometer reaches 235°F, it should be time to add the cream mixture. Stir in cream mixture slowly and carefully, since the mixture will bubble up.  Add the vanilla. Continue cooking over medium heat until the temperature of the caramel reaches 248°F on thermometer, about 10-15 minutes.

Pour the mixture into the prepared buttered pan. After about 30 minutes, when the caramel has cooled but is still rather soft, sprinkle with Fleur de Sel. Allow to cool, for another hour and a half or until the salt has set into the caramel and the caramel has firmed up.

Remove caramel from the pan, peel off parchment or foil.

Using a pizza cutter sprayed with vegetable spray, cut into 1 inch pieces. To store, wrap each piece in a 4 inch square of waxed paper, twisting ends to close.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Look Delicious?
Pin it for the world to see! 
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories
The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”