Pure Honey Caramel Recipe – No Glucose, Just Cridling Honey & Cream | Coeur de Xocolat
Serves: Fills approx. 60 standard bonbon cavities (2.5g each)
Prep time: 5 minutes
Cook time: 20 minutes
Total time: Cooling time: 2–3 hours
Dietary: Dairy
Meal type: dessert
Misc:
Occasion:
Author: Dghchocolatier
If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.
Ingredients
- 300g fairtrade caster sugar
- 150g Cridling Honey (runny consistency preferred)
- 200ml whipping cream (35% fat), heated to just below boiling point (scorch point)
- 50g unsalted butter, diced
- 3g fine sea salt (or smoked salt for variation)
- Optional: 1 tsp lemon juice (helps prevent crystallisation)
Method
Prepare your workspace
Line a shallow tray with parchment or set out a heatproof jug or piping bag. Have a sugar thermometer to hand.
Cook the sugar and honey
In a medium heavy-based saucepan, combine the caster sugar, Cridling Honey, and optional lemon juice. Heat gently over medium heat. Do not stir – instead, swirl the pan gently as the sugar melts and begins to colour.
Caramelise
Continue heating until the mixture reaches a deep amber colour (170–175°C). Keep a close eye – honey can scorch more quickly than glucose.
Add the cream
Carefully pour in the warm cream in three stages, stirring gently between each addition. The caramel will bubble up – take your time.
Cook to final temperature
Return to the heat and cook the caramel to 112–114°C. This will yield a soft yet pipeable consistency once cooled.
Finish the caramel
Remove from the heat and stir in the diced butter and salt. Mix until fully emulsified and glossy.
Cool and pipe
Transfer the caramel into a heatproof jug or piping bag. Leave at room temperature for 2–3 hours, or until thickened enough to pipe cleanly.
Chef’s Tip
When using in moulded bonbons, ensure your chocolate shells are well-crystallised and completely cool. Let the piped caramel settle for 15–20 minutes before capping to avoid air pockets and seepage.
Interesting Fact
Long before refined sugar became the norm, honey was the hero of ancient sweets – from Egyptian date pastes to Roman nougats. Returning to 100% honey not only reconnects us with these traditions, but also enhances flavour and moisture. Cridling Honey captures the soul of Yorkshire’s hedgerows and wildflowers – a true terroir ingredient.
Difficulty Level Intermediate
Shelf Life & Storage
Shelf life: 2–3 weeks at 16–18°C if handled hygienically
Storage: Store in airtight containers away from heat and humidity. Do not refrigerate – this can lead to crystallisation or splitting.
Serving Suggestions
Pipe into dark chocolate shells and top with a flake of sea salt
Layer with a contrasting ganache (e.g., honey caramel + thyme)
Use in filled bars with roasted hazelnut pieces or honeycomb shards