Holiday Honey Caramels
Total time
Author: National Honey Board
Recipe type: Dessert
Serves: 30
- 2 cups pure honey
- 1 cup butter (no substitutions)
- 2 cups whipping cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- Finely chopped almonds, 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 degrees F to 255 degrees F, about 45 minutes.
- Remove from heat and stir in vanilla; pour into prepared pan.
- Let cool completely in refrigerator before cutting into small caramel squares with a very sharp knife.
- Dip tops in chopped nuts, if desired.
- Wrap each candy individually in clear plastic wrap.
- Store in the refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.
Recipe by Webicurean at http://blog.webicurean.com/2007/01/05/holiday-honey-caramels/
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