Spiced Caramels

Spiced Caramels Recipe

This spiced caramels recipe is sinfully easy to make but really impressive when finished. The garam masala and vanilla bean add depth of flavor, and of course, the salty-sweet combo is delicious. Homemade confections are so much fun when you’re entertaining.–Aliya LeeKong


OGM. No, we don’t mean OMG. We mean OGM. As in, “Oh, garam masala.” Because that’s what’s responsible for the sweetly earthy loveliness in these moan-inducing spiced caramels. It’s one of those things where once you tasted it, you’re overwhelmed. If you’ll excuse us, we have sticky fingers, so we’re going to stop gushing (and awkwardly typing) and go back to indulging.

Special Equipment: candy thermometer

Spiced Caramels Recipe

  • Quick Glance
  • 30 M
  • 3 H
  • Makes 70 to 80 1/2-inch caramels


  • 1 cup heavy cream
  • 5 tablespoons (2 1/2 ounces) unsalted butter, at room temperature, cut into cubes, plus more for the pan
  • 1 vanilla bean, split and scraped
  • 1/2 teaspoon table salt
  • 1/2 teaspoon garam masala
  • 1/2 cup honey
  • 1 1/4 cups granulated sugar
  • Flaky or coarse sea salt, for sprinkling


  • 1. Line a 9-by-5-inch loaf pan (or, for thinner caramels, a 9-by-13-inch baking dish) with foil or parchment paper and butter the foil or paper.
  • 2. In a medium saucepan, bring the heavy cream, butter, vanilla bean and seeds, table salt, and garam masala to a boil. Immediately remove the pan from the heat and carefully fish out the vanilla bean.
  • 3. In a large saucepan, heat the honey and sugar over medium-high heat until the mixture reaches 280°F (138°C), stirring just in the beginning with a heatproof spatula. Brush down the sugar on the sides of the pan occasionally with a wet pastry brush.
  • 4. When the sugar mixture reaches the designated temperature, carefully strain the heavy cream mixture into it. Stand back, as the ingredients will bubble and spatter. Continue to cook until it reaches 250°F (121°C).
  • 5. Pour the caramel into the prepared pan and cool at room temperature for a half hour. Transfer to the fridge, uncovered, for a minimum of 2 hours.
  • 6. Transfer the hardened caramel to a cutting board, using the foil or paper to help release the caramel from the pan. Sprinkle the slab of caramel with the salt. Cut as desired. (If it’s been in the fridge longer than 2 hours, you may need to let it come closer to room temperature before you’ll be able to cut them. Store the caramels individually wrapped or spaced apart (they tend to stick together!) in an airtight container at room temperature for 3 to 4 weeks.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Kristel Poole

Nov 28, 2014

Oh. My. Goodness. I made this spiced caramels recipe thinking they'd make a lovely gift for friends and family at the holidays, but there weren't enough—we couldn't stop eating them! These are perfectly spiced, sweetened, and salted—the balance of flavors is perfection. I don't know that a 9-by-5-inch pan is really the best vessel for these. I found better cooling times and cuts in a 9-by-13-inch pan, but I think it really depends on how you plan to store them. We did long rectangular cuts and rolled them in candy foil, which we then stuck inside an airtight jar. The rolling took a long time, but it wasn't difficult. These caramels were easy to make, easy to roll, and will be a staple in our household once we get past our current sugar rush!

  1. Patricia C says:

    Great recipe.

  2. Julie says:

    I don’t know where I went wrong with these. I used both a candy thermometer and a thermapen to check the temps along the way. The flavor is good, but at room temperature they will not hold their shape. I put mine on a plate and after time they turned into a pool of caramel, not quite runny enough to be sauce.

    • Beth Price says:

      Hi Julie, a couple of thoughts. Have you recently calibrated your thermometers? A couple of degrees off can often make a big difference. Also, what was your weather like when you were making the caramels? I always have a difficult time getting them to set properly when humidity is a factor. I would also try using the cold water method to check the set in addition to a thermometer. Hope this helps.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail