Salted caramel bites with Fall honey
In collaboration with Catherine Lépine-Lafrande, pastry chef at Dinette Nationale, these autumn honey caramels are always a hit!
- Servings
- 36 caramels
- Preparation time
- 15 minutes
- Cooking time
- 20 minutes
- Rest time
- 1 hour
Ingredients
- 100g of unpasteurized Fall honey
250ml (1 cup) of 35% cream
250g (1 1/4 cups) of sugar
50g (1/4 cup) of butter + 1 small knob (for the baking sheet)
Suggested variations
Equally delicious without added salt.
Preparation steps
-
- Butter a baking sheet, then line it with parchment paper.
- Heat the honey over medium heat in a small saucepan. In another small saucepan, heat the cream over medium heat.
- In a tall saucepan, pour a small amount of sugar to cover the bottom. Cook without stirring until a golden caramel forms. Gradually add the remaining sugar, stirring constantly.
- Pour the warm honey into the caramelized sugar and stir until you achieve a smooth mixture. Carefully add the hot cream in three additions. Mix well and cook the mixture until it reaches 140°C (285°F).
- Add the butter off the heat. Mix well, then spread the caramel onto the prepared baking sheet after removing the parchment paper. Allow to cool completely. Cut into squares and wrap each in candy paper. Store in a cool place, away from moisture.
