Desserts
Honey Holiday Caramels
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Ingredients
| 1 cup | Butter (no substitutions) |
| 2 cups | Pure honey |
| 2 cups | Whipping cream |
| 1 cup | Brown sugar |
| 1 teaspoon | Vanilla extract |
| finely chopped | Almonds, optional |
Directions
Makes 30 caramelsPrep 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
