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Salted Chocolate & Honey Caramels

For this recipe, it's best to use a candy thermometer. To get the right consistency and texture, the caramel and chocolate mixture should reach the temperature of 120°C.  The recipe was adapted from Ebba's cuisine.

Salted Chocolate & Honey Caramels

Category: Petit fours & candies

Recipe in PDF format (print friendly)

  • Makes 40 caramels
  • Prep time: 20min
  • Cook time: 15min
  • Total time: 35min
  • Difficulty: Intermediate


  • 200ml heavy cream
  • 250g sugar
  • 100g honey
  • 10g butter
  • 200g dark chocolate (70% cocoa)
  • 1 teaspoon fleur de sel (or coarse sea salt)


Combine sugar and cream in a saucepan and put it on medium heat. Once it starts to bubble, cook for 5 minutes. Add chocolate, butter, and honey and continue to cook on medium heat, stirring continuously for 10 minutes or until it reaches 120° C on a candy thermometer (firm-ball stage). Transfer the chocolate mixture to a 20x20cm shallow dish lined with parchment paper. Sprinkle with salt and refrigerate for 20-30 minutes or until firm. Cut the caramels into small pieces. If your knife sticks to the caramels, brush it lightly with neutral oil. That will prevent sticking.