These salted candies with honey are the perfect blend of sweetness with just the right amount of salt. They are very soft at room temperature, so keep these in the fridge for best results!
1/2 cup of butter
1 cup of honey
1 cup of heavy cream
1/2 cup of brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
Make sure you have all the ingredients measured and ready before you start.
Line an 8×8 or 9×9 mold with parchment paper, so that it rises 1 inch on all sides. Lightly spray with PAM Cooking Spray. Set aside.
Spray a 3-quart pan with PAM Cooking Spray, add butter and melt over MEDIUM-HIGH heat.
Add honey, cream and brown sugar. Stir gently with a whisk. Reduce heat to OVER MEDIUM.
Place the candy thermometer on the side of the pan, making sure it does not touch the bottom of the pan.
Once mixture begins to boil, reduce heat to JUST BELOW MEDIUM, and simmer for 30-40 minutes until it reaches 250 degrees F.
Remove from heat, add vanilla and use candy thermometer to gently stir. Carefully pour the caramel into the prepared pan. Cool to room temperature and then sprinkle with sea salt.
Place it in the refrigerator and let it cool for at least 3 hours before removing the parchment from the pan and cutting it into small pieces. Wrap the pieces in wax paper and store them in the fridge. Enjoy!
Use the PAM cooking spray to cover your measuring cup before adding the honey to make sure you get every last drop!