Ingredients
- 1 cup cream
- 5 tablespoons butter, cut into pieces
- 1 tsp. vanilla
- 1 1/4 teaspoon grey Celtic sea salt, plus more to sprinkle on top
- 1 1/2 cups rapadura (unrefined cane sugar)
- 1/4 cup honey – find natural sweeteners here
- 1/4 cup filtered water
- Candy thermometer
- Pizza cutter
Preparation
Step 1
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
Bring cream, butter, vanilla, and sea salt to a boil in a small saucepan, then remove from heat and set aside.
Heat the rapadura, honey, and water in a large sturdy saucepan over medium heat, stirring until sugar is dissolved.
Once dissolved, boil while swirling (not stirring) until the sugar begins to caramelize (this is a bit trickier with rapadura because it’s already brown – take care not to overcook!)
Gently whisk cream mixture into the caramel (it will bubble up) and simmer, stirring frequently, until caramel reaches 248F.
This will take longer than you expect – be patient, but don’t leave your pot or you will end up with a burned mess!
Pour immediately into the parchment-lined baking pan and cool for about 30 minutes.
Sprinkle a bit more sea salt over the top of the caramel and let sit until completely cooled (in the fridge is ok).
Use your pizza cutter to cut long strips (like a tootsie roll), then cut into 1 inch pieces.
Roll caramels in wax paper to prevent from sticking together.