Baby it’s cold outside… so Boy Smells is bringing the heat with this warm, salted caramel candle you’ll want to eat (but pls don’t). Accented with all the right notes—clove, musk and sea salt—Salty Caramel is sweet like memory, sharp like spice. This isn’t your grandma’s caramel. It wraps you in nostalgic sweetness with just enough edge to keep things interesting.

Our New Wax Blend
We listened and we didn’t judge! 

The iconic Boy Smells candle just got an updated wax blend. The new formulation was designed to enhance your fragrance experience (The throw! These candles fill your entire home), reduce the risk of tunneling (they burn even, baby!) and eliminate sooting while maintaining a perfect flame (heart eyes). 

Now vegan and non-GMO, our new wax is made with US farmed soy blend with an estimated burn time of 50 hours.

Suggested Usage
- Prior to each lighting, trim the wick to 1/4” for a clean and smoke-free burn.
- On your first light, allow the entire surface of wax to melt — Minimum of 3 hours. 
- Ensure the wick is centered before every burn
- Never let it burn for more than 4 hours at a time.
- Discontinue use when there is only 1/4" wax left in the vessel

Recycling Instructions
- The exterior packaging is fully recyclable
- Glass vessel can be reused as a vase, pencil holder, glass or a container for whatever you to use it for.

A rich, glossy caramel with deep molasses-y notes from brown sugar, the warm spice of clove, and a saline finish that echoes milky skin and sea air. Think of it as edible candle fantasy.

Ingredients:

- 1 cup dark brown sugar, packed
- 6 tbsp unsalted butter, cut into chunks
- ½ cup heavy cream, room temp
- ¼ cup light corn syrup
- ½ tsp ground clove
- ¼ tsp vanilla extract (or bourbon, for edge)
- ½ tsp flaky sea salt, plus more for garnish
- Optional: 1 tbsp butterscotch schnapps or a few drops of butterscotch flavoring

Method:

- Warm it up: In a heavy-bottomed saucepan, combine brown sugar, corn syrup, and 2 tbsp water. Stir just to combine, then heat over medium, swirling occasionally, until mixture is bubbling and smells like deep toffee—about 5–6 minutes. Don’t stir once it starts bubbling (you want caramel, not crystals).

- Add the fat: Carefully whisk in the butter—watch out for steam—and once fully melted, slowly stream in the cream. The mix will foam a bit. Keep stirring gently over medium heat for 2–3 more minutes.

- Flavor punch: Remove from heat and stir in clove, vanilla (or bourbon), butterscotch flavoring (if using), and sea salt. It should smell like brown sugar body lotion had a love child with a butterscotch candy.

- Cool and pour: Let the caramel sit for 10 minutes before transferring to a jar. Top with extra flaky salt.

- Use it: Drizzle over vanilla ice cream, spoon onto shortbread, swirl into oat milk lattes—or just eat it off a spoon in candlelight. We’re not judging.