Soft Milk Caramels with Honey, Butter and Vanilla
Sugar, butter, honey and milk cook into soft caramels rather than hard butter toffee.
Sugar, butter, honey and milk cook into soft caramels rather than hard butter toffee. A candy thermometer makes the finish repeatable: cook the bubbling mixture to the firm-ball range, then pour into a lined pan and allow it to set. Keep hands well away from the boiling sugar and let the slab cool before cutting. The honey adds a warm flavour without needing a separate sauce. Line a 20 cm square tin with parchment and lightly grease; set a candy thermometer in a heavy saucepan. Combine sugar, butter, honey, milk and salt; heat gently until dissolved, then boil, stirring often, to 118 to 120°C (244 to 248°F). Take off heat and carefully stir in vanilla once bubbling calms.
Recipe card
Soft Milk Caramels with Honey, Butter and Vanilla
Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Prepare
Line a 20 cm square tin with parchment and lightly grease; set a candy thermometer in a heavy saucepan.
Cook
Combine sugar, butter, honey, milk and salt; heat gently until dissolved, then boil, stirring often, to 118 to 120°C (244 to 248°F).
Flavour
Take off heat and carefully stir in vanilla once bubbling calms.
Set
Pour carefully into prepared tin, leave untouched until cool and firm, about 2 hours.
Cut
Lift from tin, cut into small pieces with an oiled knife and wrap individually.
How to tell when it is ready
Lift from tin, cut into small pieces with an oiled knife and wrap individually.
Tips
- Line a 20 cm square tin with parchment and lightly grease.
- Combine sugar, butter, honey, milk and salt.
- Take off heat and carefully stir in vanilla once bubbling calms.
- Pour carefully into prepared tin, leave untouched until cool and firm, about 2 hours.
Troubleshooting
- If caramel is grainy, avoid stirring once boiling.
- If too soft, cook to the stated temperature next time.
Substitutions
- Use golden syrup for part of honey.
- Use a heavy saucepan for even heating.
Variations
- Add flaky salt on top.
- Stir in a little vanilla at the end.
Serving suggestions
- Cut into small squares.
- Serve with coffee.
- Pack in parchment.
- Use as an ice-cream topping.
Make ahead
Prepare the measured ingredients in advance. Wrap individually and keep in a cool dry place up to 1 week.
Storage
Wrap individually and keep in a cool dry place up to 1 week.
Food safety
Boiling sugar can cause severe burns; keep children away and avoid touching caramel until cooled.
Frequently asked questions
How do I know soft honey-milk caramels is ready?
Lift from tin, cut into small pieces with an oiled knife and wrap individually.
How should I store soft honey-milk caramels?
Wrap individually and keep in a cool dry place up to 1 week.
Cut into small squares. Wrap individually and keep in a cool dry place up to 1 week.
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