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Honey Holiday Caramels

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1 cup Butter (no substitutions)
2 cups Beemaid pure liquid honey
2 cups Whipping cream
1 cup Brown sugar
1 teaspoon Vanilla extract
finely chopped Almonds, optional


Makes 30 caramels
Prep time: 15 minutes
Cook time: 50 minutes

Line bottom and sides of a 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. Continue boiling, stirring frequently, until candy thermometer registers 250°F, about 45-60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with a 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.

Source: Recipe courtesy of the National Honey Board