Honey Dijon caramels

Honey Dijon Caramels (15)
It sounds unorthodox, but mustard and caramel turns out to be a winning combination. All photos: Moriah VanVleet

In the world of savories and snacks, I’ve always been a big fan of mustard. I’m known to accumulate several jars at a time for the sheer pleasure of trying new varieties. Seeded or spicy, beery or herbal — I love spreading it on pretzels, bread, and even carrot sticks.

To tell you the truth, I never really thought of mustard as a candidate for a dessert ingredient. But recently, while in the throes of a lengthy caramel-making kick, my new jar of Dijon started calling to me. Could this velvety, scrumptious mustard match well with brown sugar, honey and cream?

See more of Moriah VanVleet’s delicious recipes on Nosh.

I find most Dijon to be silky smooth and naturally creamy, pleasantly tangy but absent of sharpness. And it tends to have a short ingredient list: salt, vinegar, and sometimes wine alongside the requisite mustard seeds. Since three of these four items are often used in sweets, I went ahead and added a scoop of Dijon to my next batch of caramels — and I’m absolutely glad that I did.


Honey Dijon Caramels (4)

The result is a quintessentially gooey, sweet and salty caramel candy – and the addition of Dijon offers a whisper of added savory goodness. Not too mustardy, not too distinct: just a pleasant complexity that’s left many tasters both curious and addicted.

While the honey, brown sugar and vanilla offer a familiar harmony, the bit of mustard comes through with a pleasing, faintly smoky hint of seasoning. I’m thrilled to welcome my favorite condiment into the world of sweets. Its essence offers intricacy, unexpectedness, and thorough delight.

Honey Dijon Caramels (16)

Recipe: Honey Dijon Caramels
Makes about 40 caramels

• 2 tablespoons high quality Dijon mustard (smooth, without whole mustard seeds; with few ingredients and NO garlic or onion)
• 1 cup heavy whipping cream
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon table salt
• 1 1/2 cups brown sugar
• 1/2 cup honey
• 1/2 cup (4 ounces) unsalted butter, cold (not softened)
• 1 to 1 1/2 teaspoons flaky sea salt, for sprinkling
• candy thermometer

Lightly grease the inside (bottom and sides) of an 8-9″ heatproof square pan, then place a single strip of parchment across the bottom and up two of the sides. Lightly grease the parchment. Set pan aside. Cut butter into 6-8 pieces; set nearby.


In a small saucepan, whisk together the mustard, cream, vanilla and table salt. Slowly stir over medium heat with a heatproof whisk, just until the mixture comes to a steady simmer, then turn off heat and place lid on pan; leave covered nearby.

Honey Dijon Caramels

Fit a medium saucepan with your candy thermometer, and place brown sugar and honey in the pan. Place over medium heat. While mixture heats, stir occasionally and very gently with a heatproof utensil such as a wooden spoon (avoid splashing the mixture on walls of pan). Watch thermometer closely, turning off heat just when it reaches 245ºF. Quickly stir in the chopped butter, mixing until butter is completely incorporated and melted.

Remove lid from the cream mixture and give it a good stir, then slowly pour it all into the warm honey mixture. Return saucepan to medium heat, candy thermometer intact. Stirring regularly, bring temperature back to 245ºF. This can take upwards of 10 minutes. You may increase the heat slightly, to medium-high, if it seems to be taking too long.

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As soon as the mixture hits 245ºF (no higher!), quickly remove pan from heat and pour the mixture into the parchment-lined pan. Let cool to room temperature on the countertop, sprinkling with the sea salt flakes after 30 minutes or so (too soon and the salt will sink into the hot caramel; too late and the salt will resist sticking to the surface).

Once at room temperature, cover and refrigerate caramel for two hours or so. The pan should be cold through and through before cutting. While caramels cool, cut sheets of wax paper or parchment into about 40 pieces, approximately 3 by 5 inches a piece. Set aside for wrapping.


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If needed, run a knife along the edge of the chilled caramels to loosen sides from the pan. Use parchment to lift the slab of caramel from the pan, then carefully peel off the parchment, and transfer caramel to a cutting board. Using a sharp knife, cut the caramels. (I like to slice my square into four equal quadrants, and cut each quadrant into ten pieces.) Wrap cut caramels in the wax or parchment paper pieces, twisting at the ends. For the smoothest texture, serve at room temperature. Chilled caramels are just as delicious but considerably more chewy.

Honey Dijon Caramels (12)

Moriah VanVleet is the voice behind butter, sugar, flowers, where this recipe first appeared. 

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