These fool-proof homemade Salted Maple Honey Caramels are made of just 4 all-natural ingredients. They’re my favorite caramels ever, and it’s so easy to make them, you don’t need a candy thermometer or an entire morning dedicated to standing at the stove!
For almost 40 years, I’ve hated caramel of any kind. And not a mild aversion – I mean, I have devoutly eschewed the stuff.
And then last week happened.
It all began with me starting a huge batch of granola, and then getting hopelessly distracted.
On my way to grab the honey, I heard the incubator cheeping at me a day early, and when hatch day comes around, this girl does not focus well on much of anything else! I mean…this kind of cuteness is seriously distracting!
Meanwhile my two little monkeys were busy being puffins, begging for sardines. And when I hear my kids asking for that kind of Omega 3 goodness…”Fishy fishy coming right up!”
You get the idea. Mom life hit.
I completely botched the usual mildly-sweet syrup that I toss my granola mixture with before baking. Knowing that whatever I’d concocted clearly wasn’t going to make a decent granola, I poured it out into in a baking dish and started over.
By the time I came back to my botched mess, it had set up into the most perfectly divine caramel I’ve ever forced myself to taste.
Not only did I not hate it, I was so helplessly smitten that I spent the next two days on a mission to recreate my heavenly mess with a fool-proof recipe. I need to know I can get my caramel fix any time I need it!
Since coming to terms with my new caramel addiction, I’ve realized that all this time it wasn’t exactly caramel I hated – it was all the icky ingredients and additives that are in every kind I’d ever tried.
These caramels are made of just 4 all-natural ingredients. And they’re so easy, you don’t need a candy thermometer or an entire morning dedicated to standing at the stove.
But if you can, I might suggest making them for the first time when you don’t have an incubator full of chicks hatching. 😉
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil
- 1/4 cup water
Add all ingredients to a medium saucepan. Bring to a simmer over medium-low heat.
Continue to simmer, stirring frequently, until mixture darkens in color, and begins to "pull away" from the sides of the pan. (You will likely see an increase in the volume of bubbling right before this point.)
To confirm "done-ness", use the cold water test. Using a spoon, pour a drop of the mixture into a glass of cold water. Mixture should form a ball that stays together, but is still pliable - "soft ball" stage is what we're going for. If mixture strings out in the water rather than forming a ball, cook for a minute or two longer and try again.
Pour caramel into a parchment-lined 8x8 inch pan. Sprinkle with coarse sea salt if desired. Allow to cool completely before cutting. (It's ok to place in the fridge to speed up the cooling).
To store, wrap cut squares in parchment paper, and store tightly-covered, in a cool location.