Goat Butter Honey Caramels with Sea Salt for Mimi


One of the many things I love and cherish about my mother is her passionate love of delicious things.  Mimi is one of my unofficial recipe scouts; she finds a lot of winners.  This dandy comes from Martha Stewart’s daily show.  My mom was entranced by these caramels and I knew that I had the perfect Mother’s Day gift.

These caramels have got it going on.  The goat butter adds a certain nuance (Goat butter can be found at Whole Foods).  Honey is the predominant flavor, its sweetness gently tempered by the light dusting of sea salt.

In my lifetime, I have met very few homemade caramels that I didn’t like but these caramels are really special.  I love the uniqueness of these caramels, subtly different than traditional caramels.  These are chewy, rich, honeyed nirvana.

Ready for an overnight cool.

Using Marco for his muscle, plus he is always angling to get his picture on the blog (oh the shots I have deleted).

Goat Butter Honey Caramels with Sea Salt from Martha Stewart

1 cup goat milk butter
2 cups pure wildflower honey
2 cups heavy cream
1 cup light brown sugar
1 tsp. pure vanilla extract
1 tsp. sea salt, for sprinkling

Line bottom and sides of a 9-inch square pan with parchment paper; set aside.

Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil.

Continue boiling, stirring frequently, until mixture reaches 250 degrees on a candy thermometer, 45 to 60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight.

Turn caramels out onto a cutting board; remove parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrap each in wax paper. Caramels will keep in an airtight container, refrigerated, for up to 1 month. Caramels will soften at room temperature or stay firm if kept chilled.

From The Martha Stewart Show, February 2010

6 Responses to Goat Butter Honey Caramels with Sea Salt for Mimi

  1. Frank April 12, 2011 at 6:26 am #

    Thank you for sharing this recipe. It seems like a delicious anytime-meal. Actually, what kind of flour used in this recipe? I mean based on your experience, which one is the most delicious? 🙂 Regards.

    • Kimberly April 12, 2011 at 4:50 pm #

      This recipe does not have any flour in it? Perhaps you meant to leave on a comment on a different recipe?

  2. Lazaro April 18, 2011 at 8:43 am #

    @ Frank: I think you just need to read it carefully because this recipe that does not need any flour. If you would like to make some comments, just be sure that yours are suitable with your meaning.
    And I agree with @Kimberly that your comment can be for another one.

  3. Louie Jay June 17, 2011 at 12:56 am #

    Hmmm, I love caramel but they tend to stick on my tooth…. Anyhow, still love to have some. Thank you for the recipe shared.

  4. Sweetbreads December 11, 2011 at 5:04 pm #

    I just made these last night – they taste delicious but are too soft to even cut. They melt right back together… Can I put the mixture back in the pot and cook down further, or will that ruin them? Help – I really want to try to save these! Thanks so much 🙂

  5. Kimberly December 12, 2011 at 4:54 am #

    Dear Sweetbreads,
    So sorry these did not set up for you. You can certainly reheat the caramel mixture slowly (medium heat) up to 250 degrees (hard ball stage) then cool it completely overnight before attempting to slice.If they still do not set, let me know and we can  figure out a way to make a dessert sauce instead of candies.

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