Honey Caramels

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 20 Minutes
Cook time: 30 Minutes
Inactive time: 1 Hour
Total time: 2 Hours
Number of servings: 32

This recipe features our raw honey from Wisconsin available in Summer, Fall, and Winter! 🍯


▪4 tablespoons unsalted butter

▪1 vanilla bean

▪1 cup heavy cream

▪1 pinch kosher salt

▪2 cups Tree-Ripe Fruit Co. Raw honey


  1. Grease an 8-inch baking pan. Line pan with parchment paper and grease with 1 tablespoon of butter. Let extra parchment paper overhang the lip of the pan.
  2. Open Vanilla bean and remove seeds for use.
  3. In a large thick gauge pot add vanilla bean seeds, heavy cream, kosher salt, and 3 tablespoons butter.
  4. Bring cream to a boil and remove from heat. Steep for 10 minutes to allow vanilla flavor to bloom.
  5. Attach a candy thermometer to the pan. Return pan to stove, add honey, and whisk until incorporated. Turn heat to medium high. 
  6. While constantly stirring, heat caramel until it reaches 250 degrees. About 15 minutes.
  7. Carefully pour caramel into baking pan. Let rest at room temperature for one hour. Transfer pan to refrigerator to finish cooling for an additional one hour.
  8. Remove caramel from pan by grabbing the parchment paper.
  9. Cut caramels into 2 x 1-inch rectangles and wrap individually in 3-inch square parchment, wax paper. 
  10. Keep in refrigerator until service.