Honey Caramels
Drop one into a cup of hot coffee or tea, or enjoy this delicious treat on
its own.
Prep time: 15 minutes
Cook time: 50 minutes
1 cup butter (no substitutions)
2 cups honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
Finely chopped almonds and/or coconut (toasted or untoasted), optional
Line bottom and sides of 9-inch square pan with plastic wrap; set aside.
Melt butter in medium-sized heavy saucepan over medium-high heat. Add
honey, cream and brown sugar; mix well. Cook over medium-high heat until
mixture comes to boil, stirring frequently. Reduce heat to medium and
continue boiling, stirring frequently, until candy thermometer registers
250 F to 255 F, about 45 minutes. Remove from heat and stir in vanilla;
pour into prepared pan. Let cool completely in refrigerator before cutting
into individual caramels with very sharp knife. Roll in chopped nuts or
coconut, if desired, and wrap each individually in clear plastic wrap.
Store, tightly wrapped, in refrigerator up to 1 month. (Caramels will be
soft at room temperature and firm if kept chilled.)
Makes 30 caramels
Jenn Mom2sam &Tiny
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