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Honey Caramels

March 30, 2012

Natural Homemade Healthy Honey Caramels

It’s a rare occasion when we go to our health food stores and indulge in one of the natural honey caramels on display. Those naturally sweet candies are a favorite treat in flavors like original honey, cinnamon and chocolate… but for around 40 cents per candy (and barely the size of a large grape) they are not the most economical buy.

Sugar Free Honey Caramels

We wanted to have a homemade version of these caramels that would be less expensive, easy to make and still have that great caramel-y taste. This recipe works splendidly to meet our desired criteria. For an extra decadent treat, organic heavy cream was used to make the creamiest texture and flavor. These caramels are so dreamy, they create similar results to the popular Caramels candy but without all the sugar. And instead of sugar, honey is the only sweetener used! Caramel made from sweet, natural honey isn’t only delicious but a lot healthier than traditional candy!

Naturally Sweet Honey Caramels

Chewy, rich and decadent, you’ll find honey caramels make wonderful gifts for friends or a tasty, special snack! We think they are yummy enough to replace any candy item in your Easter baskets, holiday candy platters or any party favor bag! Enjoy!

Honey Caramels

1 cup Honey
3/4 cup Organic Heavy Cream or Full-Fat Coconut Cream
1 1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Unsalted Butter

Generously butter a 8X8 baking dish and set aside. Having your dish properly buttered is important for easy removal of the caramels. Combine honey and cream in a sauce pan and bring to a boil on high heat. Stir occasionally while it cooks. Continue cooking until the mixture reaches 240-245 degrees (just passed softball stage).

The easiest way to verify the temperature is with a candy thermometer, though you can test it with other methods. Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined.  Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy!

Keep leftovers in the fridge or freezer in an airtight container. If you are going to take these caramels with you traveling, be sure to keep them cool! They will melt in high humidity and hot temperatures and will become very sticky.

Notes
We like using locally sourced raw honey when possible to ensure that the honey is %100 pure with no added sugars, but any honey will work great for this recipe. You can use a smaller dish than an 8 x 8 dish if you’d like extra thick caramels.
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Homemade Honey Caremels
2012-03-30
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Filed Under: Candies & Truffles Tagged With: Corn-Free, Easy Recipes, Egg-Free, Gluten-Free, Honey & Honey Powder, Nut-Free, soy-free, Vegetarian

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Comments

  1. Stephanie says

    December 20, 2018 at 6:45 am

    Ours came out too soft as well, in spite of heating the honey mixture right up into the firm ball temperature. I assume it is because only honey was used. I used a very similar recipe recently with added sugar and that was the perfect firmness. This is tasty anyway, but not really wrapable at room temperature.

    Reply
  2. Albert says

    October 1, 2018 at 12:57 am

    I tried the honey caramel and wanted to use to make “Turtles” the popular nut, caramel, chocolate candy. But the caramel does not hold its shape. I used coconut oil instead of butter because I want the candy to be Vegan. Any suggestions. I wonder if I should use half sugar and half honey. Also would bringing the mix to a higher temp help?
    Hope someone can help. My email : paiinthai@gmail.com

    Reply
  3. Gloria says

    May 11, 2018 at 9:31 am

    These were the best honey caramels I have tasted to date. What a fantastic, easy recipe. I will be saving this caramel recipe for the future and definitely making it again and again AND AGAIN! Oh and how fabulous it’s a sugar free recipe!

    Reply
  4. Breezango says

    May 11, 2018 at 9:30 am

    Hello. These look AMAZING! I am just wondering though, how could I do flavor infused? Like chocolate or something? Thanks in advance!

    Reply
  5. Donna says

    August 6, 2017 at 8:23 pm

    I’ve made candy for many years, and now we are trying to eat more naturally, so will be trying this. Thanks. We will be adding sesame seeds to ours. Wondering if those folks having difficulty are at a different sea level than you are… I have read that can impact candy texture.

    Reply
  6. Dani says

    June 6, 2017 at 12:28 am

    This is one of my favorite recipes on your whole site. What a healthy alternative to caramels. I love this sugar free honey recipe! Best healthy caramels yet.

    Reply
  7. Fran says

    March 27, 2017 at 4:57 pm

    This was a great honey caramel recipe. Everyone loved it. Thanks!

    Reply
  8. Elaine says

    March 21, 2017 at 10:20 am

    Just so you know… I printed the recipe using the “print recipe” button and it printed the entire page (37 pages in total!). Some of the words are cut off on some of the pages, but thankfully, not on the actual recipe page. There was no way to preview the print job, to choose which pages to print… (We happen to have a payment plan for our ink and pay more if we use more than 300 pages in a month, so this is a big deal to us. Our printer is in another room so I had no clue all these pages were printing, in case you were wondering why I didn’t stop it!) By the way, your site seems lovely and I really appreciate the recipe. We’re very eager to try it. I’m sure the comments section we printed will be helpful and worth a read, so that makes the situation better:-) God bless!

    Reply
    • Natural Sweet Recipes says

      March 21, 2017 at 10:39 am

      Elaine, I’m so sorry! I can’t believe this post would produce 37 pages! SO sorry about that! I will look into this! Thank you for letting me know! And I really hope you enjoy these honey caramels!

      Reply
  9. Jessica says

    March 20, 2017 at 2:45 pm

    These healthy caramels are sooo delicious! I can’t believe these are made without sugar. Thank you!!

    Reply
    • Natasha @ Thoughts of Tradition says

      May 3, 2018 at 12:41 pm

      One cup of honey is equal to 70 teaspoons of sugar. Your body doesn’t care where the sugar comes from. I’m baffled at the “sugar-free” label stamped onto this recipe. My grandmother has diabetes, and there is no way she could eat these.

      Reply
      • Rosie says

        November 30, 2018 at 5:21 pm

        Well, because they are sugar-free. There is no processed white sugar in them. While I’m sure all agree that raw honey and maple syrup or other natural sweeteners are still sweets and should be consumed in moderation, honey is definetly a better choice than plain white sugar. Your body doesn’t process them exactly the same.

        Reply
      • Melonie says

        June 20, 2019 at 5:42 pm

        Honey has almost equel parts of glucose and fructose..table sugar does not. The glucose triggers your. Liver to accept the fructose. So yes…your body does care. I have many friends that are no longer type 2 diabetics from eating 1 reaspoon a day of raw honey.

        Reply
  10. peter says

    January 25, 2017 at 8:53 am

    I tried your recipe and after reading the comments did a few changes to hopefully alleviate ‘stickeyness’. It seemed to work pretty well but here on the northern prairies is not horribly humid outside. I greased the pan and then sprinkled chopped salted peanuts on bottom. I took the syrup to 270°F on a instant read thermometer and poured into dish. when setting but still soft I also sprinkled peanut layer on top. I put outside in freezing weather till fairly firm but still cutable. I cut portions and also dipped sides in the chopped nuts, squeezing in hnd so they were well incorporated. then wrapped in wax paper pieces. turned out pretty well. The salted peanut coating is a nice counterpoint to the ‘sweet’. Except for the peanuts the honey is my wildflower honey and cream was heavy grass fed organic from my neighbors that still milk.

    Reply
    • Natural Sweet Recipes says

      February 20, 2017 at 11:02 am

      Peter, your additions sound fantastic!! Thank you for posting your comment and sharing the recommendations. I love that you used local and organic products as well! Hope you enjoyed these!

      Reply
  11. Fran says

    December 20, 2016 at 8:10 pm

    These have got to be the BEST honey caramels ever! I love the flavor and texture. THank you!!!

    Reply
  12. Melissa says

    December 13, 2016 at 10:53 am

    I’m so excited to come across this recipe and get the chance to make it. However do you use salted or unsalted butter? Or does it even matter which one?

    Reply
    • Natural Sweet Recipes says

      February 20, 2017 at 11:03 am

      Melissa, we typically used unsalted butter. Definitely use unsalted if you like sprinkling sea salt over your caramels. :)

      Reply
  13. Sandy says

    May 20, 2016 at 3:20 pm

    Well I finally got the chance to make these and they are absolutely delicious. Thank you so very much for this healthier recipe. The few friends who have tried these are raving about the taste and texture. They are so perfect.
    Thanks so much ☺️

    Reply
  14. Lydia says

    October 6, 2015 at 9:00 am

    WOW!!!!!!! Who knew caramels could be made from honey and taste so good. Thank you for sharing!!

    Reply
    • Natural Sweet Recipes says

      October 10, 2015 at 9:51 am

      Hi Lydia! Thanks so much for your comment! We are so glad you love them. :)

      Reply
  15. Annie says

    June 8, 2015 at 9:21 pm

    Hi Jayden! We’re so glad you enjoyed these! Honey caramels are definitely a favorite and it is nice to know we can eat them without sugar! :)

    Reply
  16. Charlie says

    April 1, 2015 at 4:18 pm

    I made two batches of these honey caramels and measure everything accurately. However they will not hold their shape. After I take them out the of freezer and cut them into nice squares, they just go flat like a puddle when they warm up. What am I doing wrong? Do I need to cook them longer to boil off more of the water? If so, for how long. They taste great. Thanks for your help.

    Reply
    • Annie says

      April 1, 2015 at 5:05 pm

      Hi Charlie! Did you use a candy thermometer? It sounds like the candy didn’t get hot enough and past the softball stage. We love using a candy thermometer to verify it’s at the proper stage because sometimes it’s hard to know! I’m very sorry for the consistency. Next time you will want to keep it cooking a little longer. Perhaps you can allow this batch to come to room temperature and use it as a caramel sauce for ice cream or brownies? :)

      Reply
  17. Julia says

    February 15, 2015 at 5:21 pm

    These honey caramels are PERFECT!! I’ve been trying different (sugar free) recipes, and this is by far the BEST, and EASIEST!!! I sprinkled a little sea salt on mine afterward, just to add a little twist. Honey caramel PERFECTION!! Thank you!!

    Reply
    • Annie says

      February 16, 2015 at 8:33 am

      Hi Julia! Thanks for the sweet comment. We are so happy you like them! :)

      Reply
  18. Jen says

    October 29, 2014 at 2:31 pm

    The recipe looks great, but what temp is the soft ball stage?

    Reply
  19. Jane says

    September 17, 2014 at 11:01 am

    I loved these! Great recipe.

    Reply
    • Annie says

      September 17, 2014 at 11:03 am

      Thank you, Jane! So glad you loved them!

      Reply
  20. Eden says

    September 16, 2014 at 6:30 pm

    I just came upon your website and when I saw these caramels, I couldn’t wait to try them! :)

    They are currently in the freezer, can’t wait to see how they turned out! :D

    Thank you! :)

    Reply
    • Annie says

      September 17, 2014 at 11:02 am

      Thanks for stopping by, Eden! We hope you enjoy the caramels!

      Reply
  21. Rachel Joy says

    August 25, 2014 at 12:58 pm

    Hello. These look AMAZING! I am just wondering though, how could I do flavor infused? Like chocolate or something? Thanks in advance!

    Reply
    • Annie says

      August 25, 2014 at 2:28 pm

      Thank you, Rachel! You could buy oil or extracts to add (we’ve tried cinnamon extract before) or you could use a stevia flavored extract. The stevia would make it a lot sweeter, which may be good depending on the flavor added. We have only tried the cinnamon though, so we couldn’t give extract/oil amount recommendations. Whatever you try, we hope you enjoy them!

      Reply
  22. Yasmine says

    August 20, 2014 at 10:37 pm

    OMG these were incredible!! I couldn’t believe you could make caramels out of HONEY! I am a believer now and will only be making this recipe from now on. Thanks sooo much!

    Reply
    • Annie says

      August 20, 2014 at 10:54 pm

      Thanks, Yasmine! Isn’t honey amazing? So glad you loved this recipe!

      Reply
  23. Theresa says

    August 16, 2014 at 5:45 am

    Hi, I’m a type 1 diabetic, would love to try these instead of shop bought sweets when my blood glucose gets too low. Could you possibly convert the recipe to metric for me, I’m in the UK and I never know what a cup means as I believe it is different in different countries. Thanks

    Reply
  24. Jen says

    June 2, 2014 at 5:58 pm

    Hi. I was just wondering at what temperature should I be bringing the mixture to a boil? Low, medium, hi ? Thanks so much for the help.

    Reply
    • Annie says

      June 3, 2014 at 9:04 am

      On high heat. That way you won’t be waiting forever at the stove. :) Thanks for asking, we will update the recipe so it’s more clear.

      Reply
      • Jen says

        June 3, 2014 at 5:14 pm

        Thanks for the response. I made the caramels by the way. I did something wrong :0/. It didn’t come out like caramel, rather like a soft, grainy, crumbly texture. It taste yummy, but jut not like caramel. Have you ever heard of this happening? Do you have any idea what might have went wrong? I accidently let the temp get to about 263. Could that have made it turn out that way? Well, I’m gonna try again cause they look sooooo yummy and I know my kids would love ’em. Thanks.

        Reply
        • Annie says

          June 3, 2014 at 8:16 pm

          Oh no! I’m sorry! The temperature would definitely affect the texture of the candy. Your thermometer could also be off? You could try checking your thermometer, and also bringing the honey to boil on med-high heat so you can watch the honey carefully. I hope it works out for you next time!

          Reply
  25. K says

    February 24, 2014 at 9:22 pm

    Boy, what a great recipe!!! I have made these a few times and love love love the taste and texture. Thanks for this gem, girls!! You’ve made my family very happy!

    Reply
    • Annie says

      February 25, 2014 at 10:43 am

      Great!! Thank you for sharing – your feedback is a great help!

      Reply
  26. Kylie says

    January 8, 2014 at 9:45 pm

    I made these a little awhile and wanted to comment. For being made with only honey, they were fabulous. For other readers, if you don’t like honey, don’t make them. They are honey caramels so don’t expect something like typical candies with corn syrup and artificial sugars. But if you want a healthy caramel recipe that is so delicious with a very slight honey flavor, make these!! They are delicious and I like the taste.. Great recipe!

    Reply
  27. Marina says

    January 6, 2014 at 2:25 pm

    Do you have a vegan, refined sugar-free, gluten-free version? :)

    Reply
    • Annie says

      January 7, 2014 at 4:39 pm

      Not at the moment, but many readers have had luck using full fat coconut milk in place of the cream. We have not yet made these butter free. We have had requests for a vegan, or at least dairy free version, so we will try to come up with something soon!

      Reply
      • Stephany says

        October 15, 2017 at 6:07 pm

        I’m going to try with soy creamer and vegan butter because I am allergic to dairy *crosses fingers*. We’ll see!

        Reply
  28. Meghan W says

    December 23, 2013 at 8:51 pm

    Have you ever tried switching the honey with maple syrup? The honey flavor was so strong in these I personally would prefer maple and wondered if you’d tried it :)

    Reply
    • Annie says

      December 25, 2013 at 4:48 pm

      Yes, maple syrup would work great! I often will use half honey and half maple syrup and it’s a fantastic flavor!

      Reply
  29. Awdur says

    December 22, 2013 at 3:55 pm

    I experienced the same problem that Eli did; after being in the freezer for an hour, the caramels were still liquidy. Can I salvage them by cooking them further on the stove?

    Reply
    • Annie says

      December 22, 2013 at 5:38 pm

      I am so sorry!! I know that is really frustrating. I am not sure what the problem was exactly for you. You could try reheating it and bring it back up to 245 degrees. Wash out your pan so it’s fresh and add a tiny bit of water to the pan (maybe 1 tablespoon). Pour the mixture back in and bring back to a boil and stir constantly. You don’t want the butter and vanilla to burn so keep stirring until it reaches 245. If it doesn’t work use it as an ice cream or pie topping! I’m sorry again for the hassle and hope you enjoy it!

      Reply
  30. Diana says

    December 22, 2013 at 11:42 am

    These turned out fantastic! My kids even liked them (which was a little surprising to me since they don’t love caramels). Merry Christmas!

    Reply
  31. Annie says

    December 21, 2013 at 7:15 pm

    I stumbled upon your website tonight and can’t wait to try all the tasty recipes you’ve shared. They all look delicious! Funny side note, my name is Annie and my sister’s name is Chelsea! ;)

    Reply
    • Annie says

      December 22, 2013 at 5:32 pm

      That is too funny! :) It’s good to meet more Annies and Chelseas! Welcome, I am glad you found us!

      Reply
  32. K says

    November 21, 2013 at 12:07 pm

    Found you through PQ Monthly. I can’t wait to make these! They are gorgeous.

    Reply
    • Annie says

      November 23, 2013 at 1:40 pm

      Welcome! SO glad you found us! :)

      Reply
  33. Mary Darnall says

    November 11, 2013 at 8:28 pm

    I have made these about 10 times now and love them!! I find the more rapid boil and longer I cook it, the chewier the Carmel!
    Fantastic
    It tastes amazing with meadow foam honey, marshmallow like!

    Reply
    • Annie says

      November 12, 2013 at 4:39 pm

      OH so glad you love them!! Thanks for the tip! Sounds yummy.

      Reply
  34. Tia says

    October 22, 2013 at 8:44 pm

    These look fantastic! I am looking for a healthier alternative for making caramel apples, do you think these would work? :) If not I am going to make them anyway! I LOVE caramels but the store bought ones are loaded with crap!

    Reply
    • Annie says

      October 23, 2013 at 10:18 am

      Hi Tia! This caramel would be delicious for candy apples, but you would need to definitely freeze the caramel to the apples for at least 20 minutes so the caramel sticks well to the apples. Please let us know how they turn out! :)

      Reply
  35. Kaeli says

    October 14, 2013 at 10:31 pm

    I made these today and they are LOVELY!

    I highly recommend them :)

    Ohh, sprinkle some sea salt on a chunk….. Yumm

    Reply
  36. jc says

    August 18, 2013 at 11:47 am

    These were fantastic! Thank you for posting!

    Reply
  37. shayla says

    August 7, 2013 at 1:43 pm

    I am ecstatic about this recipe!! Thanks for sharing!!

    Reply
  38. Amanada says

    July 27, 2013 at 2:20 pm

    I couldn’t believe how delicious these are! Honey caramels? I was skeptical but so glad I tried these out. They were incredibly soft and caramely and just fabulous! Thank you!

    Reply
  39. Joy Hall says

    April 19, 2013 at 3:52 pm

    Can this recipe be modified to make a caramel sauce?

    Reply
    • Chelsea says

      April 21, 2013 at 10:55 pm

      Hi Joy, sorry for the late response! Yes, it can. We are actually working on another recipe specifically for that, but for now, you can just cook the mixture for less time, a little less than soft ball stage. This is typically around 210-220 degrees F. When the caramels have reached this stage, remove from the heat, allow to cool at room temperature and store in the fridge. It should be nice and thick, but still able to pour. Good luck!

      Reply
  40. Jessica says

    April 14, 2013 at 9:49 pm

    Hurray for caramels without corn syrup! Thank you!

    Reply
  41. Eli says

    April 7, 2013 at 5:59 pm

    I LOVE the simplicity and the naturalness of this recipe. I’ve made it three times already. However I’m having trouble getting the caramels firm enough to be wrapped and stored at room temperature. My first batch I brought to 235 and it was runny enough to be sauce for ice cream, even when refrigerated. The second I brought to 250 and it was firm enough to slice and wrap, but the caramels stuck to the wrappers pretty badly. The last batch I brought to 263 and they cut and wrap easily, but are a complete MESS to unwrap and eat at room temperature.

    What am I doing wrong? Do I need to go even higher to make a firm, chewy caramel that doesn’t require you to wash your hands after eating? I just don’t want to go too high and make lollipops!

    Reply
    • Annie says

      April 8, 2013 at 10:32 am

      Eli, I’m so sorry these caramels haven’t been consistent for you! Thanks for trying them out so many times! :)

      It sounds like everything was done completely right for the second and third batches, it just sounds like the caramels heated up too quickly or it was the paper that was used to wrap them. Did you use a wax paper? The humidity could have played a large part in making them too sticky. When the air is super warm and moist, these caramels may not hold up well for a long time at room temperature. You could try freezing the caramels after wrapping them and then eat them as they are thawing. Or maybe these caramels aren’t best individually wrapped for every situation/environment and we can update that for the recipe. I think you are doing everything right though. I’m sorry they gave you trouble, but I hope they were still delicious! :) Let us know if we can help any further. Thanks for your feedback!

      Reply
      • Eli says

        April 15, 2013 at 11:29 pm

        Ahhhhh, the humidity! You are brilliant. I live in Texas, that’s got to be it. Plus, they did come to the temperature pretty quickly. I’ll try lowering the heat next time, and if they’re still too sticky to carry around in my bag all day…well they’re still amazing fresh out of the freezer. Thank you again for all your wonderful, easy recipes! (My husband thanks you too…haha)

        Reply
        • BellflowerForet says

          June 4, 2015 at 1:14 pm

          Tried cellophane?

          Reply
  42. Lisa says

    February 8, 2013 at 11:32 am

    These were fabulous!! Thank you for sharing.

    Reply
  43. Todd Thiess says

    December 25, 2012 at 6:39 pm

    So glad you mentioned using coconut milk. I was going to give this recipe a try with coconut milk and substitute coconut oil for the 2 T butter. What did you replace the butter with?

    Reply
  44. Annie says

    December 22, 2012 at 2:20 am

    Thanks for sharing! Glad you liked them with the coconut milk! :)

    Reply
  45. Anonymous says

    December 22, 2012 at 12:27 am

    Wow! I just made these and they are awesome! If anyone needs to know, I used the canned coconut milk and they came out just fine!

    Reply
  46. Anonymous says

    December 20, 2012 at 2:42 am

    mine seem to be really soft and hard to cut. I let it get to the soft ball stage. My kids love them so I am going to do the spoon method for christmas and serve them with coffee. Great recipe that is corn free.

    Reply
  47. Lexan says

    December 17, 2012 at 12:58 am

    have you ever tried to make these with other kinds of milks? i was gifted with a couple of quarts of goat milk, and think this would be lovely.

    Reply
    • Annie says

      December 17, 2012 at 7:02 pm

      We have not tried this particular recipe with another kind of milk but we have made caramels with coconut milk before and they turned out great. I would love to know how the goat milk turns out for you if you try it! I agree- it sounds lovely!

      Reply
      • Whitney says

        February 18, 2017 at 11:22 pm

        Did you use coconut milk or coconut cream in place of the heavy cream? We’re dairy free and have both on hand. Just want to know what is successful before experimenting. Thanks!

        Reply
        • Natural Sweet Recipes says

          February 20, 2017 at 10:59 am

          Please use coconut cream! Milk will be too watery and won’t yield thick and chewy caramels. Hope you enjoy these!

          Reply
  48. Annie says

    October 16, 2012 at 3:52 pm

    Melanie, that honey looks great! We always prefer raw honey, though any kind will work. Other readers have had success with using raw local honey, so I hope it works well for you too! Thanks!

    Reply
  49. Melanie Cohen says

    October 16, 2012 at 11:39 am

    OMG!! Really good looking caramels… like those from the market! I will try your recipe, but I have one question: This honey is okay: http://www.canadathestore.com/products/raw-honey-3-kg? A friend of mine wants to buy it… combined with me, but I don’t know what to do… Please respond, because I really want to do your caramels <3

    Reply
  50. JessicaAnn says

    September 29, 2012 at 5:37 am

    Thank you for this post! I make candy every year for Christmas and this sounds like a recipe to replace my family recipe which has lots of butter and refined sugars.

    Reply
  51. Anonymous says

    September 22, 2012 at 10:45 pm

    I just put our whole family on a sugar-free, gluten-free diet about 4 weeks ago (to improve immune system). One of my favorite things to do in the fall is make caramel apples with the kids. Thought we were going to have to cheat. I am SO going to try this recipe. Yum! We can even use organic cream without the artificial growth hormones (because who wants to artificially grow?):)
    Thanks for posting it!
    Happy Momma!

    Reply
    • Annie says

      September 24, 2012 at 10:02 pm

      Thank you for the comment! We agree! :) Good for you and your family for making such great health changes! Hope you guys enjoy the caramels and please let us know how you like them!

      Reply
    • Anonymous says

      September 28, 2012 at 3:02 pm

      That’s how we eat! as natural as possible, and at little sweet as possible, but with holidays comings my two kiddos are so sad when the other kids start passing around the treats. I am really looking to try this recipe as well as a homemade marshmallow for this fall. This page is beautiful! And so is that candy! Just wondering, does it take a lot of practice to get the desired turn out?

      Reply
    • Annie says

      September 28, 2012 at 3:15 pm

      Holidays can be the worst for that! I hope some of our recipes can omit that aspect of the holidays and your family can enjoy some healthy sweets! These caramels are not difficult, but I would HIGHLY recommend using a candy thermometer. If you’re familiar with candy making, you can gauge by the smell and appearance, but since honey is a little different that traditional sugar (and what most people are familiar with) the candy thermometer will ensure a successful turn out. Thanks for the comment!

      Reply
    • Gemma Lyons says

      August 6, 2013 at 5:51 pm

      Good for you, pursuing a healthier diet! I just want to share, though, that honey contains 17 grams of sugar per tablespoon, so it (and this recipe) are not sugar free. So by eating this, you are breaking your sugar-free diet. But with something as delicious as these caramels, who could resist? More so, who would want to? :)

      Reply
      • Chelsea says

        August 7, 2013 at 10:12 am

        Thanks for the comment, Gemma. We are not against all sugars, just the super refined ones like refined white sugar, brown sugar, high fructose corn syrup, etc. We omitted sugars when we were following the candida diet, but since then, have stopped restricting ourselves of all sugars. We agree with you! Who wants to resist all sweet treats? On occasion, these are a healthier way to indulge than most other caramels. Thanks!

        Reply
  52. loavesandkisses says

    July 24, 2012 at 5:05 pm

    These are insanely delicious! I made them last Easter as a gift for my mom. I also used your recipe very loosely to make my own caramel corn. :) I linked back to you. http://loavesandkisses.wordpress.com/2012/07/23/salted-maple-honey-caramel-corn-with-toasted-pecans/

    Reply
  53. julieab31 says

    May 15, 2012 at 2:26 pm

    If I want to make them cinnamon flavored should I use the extract or powdered and how much? I can’t wait to try them tonight

    Reply
    • Annie says

      May 15, 2012 at 2:53 pm

      I would use the extract and add it in when you add the vanilla. The amount you’ll want to use will dependent on your preference. If you want a more mild taste, start with a 1/4-1/2 teaspoon. If you want an extra strong cinnamon flavor, you could also use cinnamon oil, in which case, you would still only want about 1/4-1/2 teaspoon as well. Hope they turn out well for you! And I’ll have to try the cinnamon myself soon. :)

      Reply
  54. Anonymous says

    May 7, 2012 at 10:15 pm

    I just tried your recipe! And I’m usually not very good at making sweets, but these turned out wonderful! Thanks :D

    Reply
    • Annie says

      May 8, 2012 at 3:51 am

      I’m so happy you liked them! :) Thanks for letting us know!

      Reply
  55. Judy says

    May 3, 2012 at 10:42 pm

    Great recipe!
    Any idea how long they will keep?

    Reply
    • Annie says

      May 3, 2012 at 11:19 pm

      Hi Judy! I’m not sure how long they would keep at room temperature, as these are gone at my house within a few days. :) Honey is an awesome natural preserver though, so I would say these could last a few days at room temperature and 2 weeks in the fridge. I’ve kept them in the freezer before for about a week and they were still good. Thank you!

      Reply
    • Judy says

      May 5, 2012 at 12:47 am

      Hi Annie,
      I made these tonight using raw local honey and they are fantastic! I may have to invest in some Fleur de sel to sprinkle on top. I really enjoy your blog – thanks again!

      Reply
    • Annie says

      May 5, 2012 at 4:20 am

      I’m so glad you liked it! Thank you for letting us know!

      Reply
  56. Norma Chang says

    March 30, 2012 at 11:28 pm

    I had no idea caramel was so easy to make. Got to make these.

    Reply
    • Annie says

      March 30, 2012 at 11:45 pm

      I didn’t realize how easy it was either! Hope you like it if you do!

      Reply
  57. Heidi @ Food Doodles says

    March 30, 2012 at 10:26 pm

    These look so delicious! I need to try these! I have so many of your recipes bookmarked – I really need to get to work :D

    Reply
    • Annie @ Naturally Sweet Recipes says

      March 30, 2012 at 11:42 pm

      Thanks so much Heidi!

      Reply
  58. Rebecca says

    March 30, 2012 at 8:09 pm

    These look amazing! Can you please tell me what it means to reach a “soft ball stage?” I am a relative rookie in the kitchen but I would love to try these. Thanks!

    Reply
    • Annie says

      March 30, 2012 at 11:41 pm

      Soft ball stage refers to a candys reaction/consistency when placed in cold water. When it’s reached this stage it should form a ball in the water. You can find sites online to teach you how exactly to do that, but I prefer using a thermometer! Soft ball stage is reached at about 240 degrees , and some thermometers have “soft ball stage” marked so there is no confusion when your candy has reached the temp you want. That’s the easiest way to do it and thermometers are really inexpensive! Good luck if you try them! Thanks Rebecca!

      Reply
  59. sophiesfoodiefiles says

    March 30, 2012 at 7:21 pm

    Your honey caramels look so appetizing & tasty too! :) Yum Yum!

    I just posted a blog post & wrote about your award that I recently received from you all! Come over & check it out! :)

    Have all a great & fun weekend! ;)

    Reply
    • Annie says

      March 30, 2012 at 7:48 pm

      Oh thanks Sophie! Great, I’m excited to see it! :)

      Reply
  60. Anna @ The Guiltless Life says

    March 30, 2012 at 6:17 pm

    I can’t believe you made these at home – they look store bought! Wow…so dreamy :).

    Reply
    • Annie says

      March 30, 2012 at 7:47 pm

      Thanks Anna!! They kind of are dreamy… haha

      Reply
  61. Hannah says

    March 30, 2012 at 5:08 pm

    What perfect little caramel squares! They’re easily one of my favorite candies, and so easy to make at home.

    Reply
    • Annie says

      March 30, 2012 at 7:47 pm

      They really are easy! We had no idea until we tried it!

      Reply
  62. Made in Sonoma says

    March 30, 2012 at 4:42 pm

    I will definitely be trying these! I love caramels and think it would be awesome to try it out with honey.

    Reply

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Dessert obsessed & plant-based recipes lover. Hi, I'm Annie! Join me in living a natural & sweet life.

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