Ingredients

1 cup butter (no substitutions)
2 cups honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
finely chopped almonds, optional

Instructions

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.

Suggestions: Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own.

Makes 30 caramels.

Hunter's Honey Farm will close on December 23rd until Tuesday, January 1st to observe the holiday season with our loved ones. We will re-open on January 2nd from 9am - 6pm. Orders will be received but will not be filled and shipped until we re-open. Merry Christmas and Happy New Year! Dismiss

Pin It on Pinterest

Share This