Salted Honey Caramels from Joshua Livsey

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Coupons for free hugs won’t cut it anymore, but you can still give Mom something handmade to show your appreciation this Mother’s Day. All you need is a handful of pantry ingredients, a candy thermometer and a bit of stirring to whip up these salted honey caramels from Harvest‘s Executive Pastry Chef Joshua Livsey. Follow along with his outlined steps and package up something sweet for a lady who deserves it.


Yields: 150 bite-sized caramels


  • 2 cups granulated sugar
  • 1 cup honey
  • 1/2 cup corn syrup
  • 2 1/2 teaspoons sea salt
  • 32 ounces heavy cream
  • 5 1/2 ounces cold butter


  1. In a large pot, combine the sugar, honey, corn syrup and salt, and heat to 305ºF, stirring.
  2. While the sugars cook, add the cream to a separate pot and heat until just before boiling. Keep warm.
  3. Carefully add the warm cream to the caramel pot. [Chef says: It bubbles up like an angry volcano and can be very dangerous.] Continue to cook to 257ºF, stirring constantly for roughly 10 minutes.
  4. Turn off the heat and stir in the cold butter until combined.
  5. Pour the mixture onto a plastic-lined 9x13 sheet pan. Allow to cool completely at room temperature. Cut the caramels into bite-sized pieces and wrap individually.

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