Holiday Honey Caramels

Yield: 30 caramels

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

1. Line bottom and sides of 9 inch square pan with plastic wrap; set aside.
2. Melt butter in medium size heavy saucepan over medium-high heat.
3. 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.
4. Remove from heat and stir in vanilla extract; pour into prepared pan.
5. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife.
6. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap.
7. Store, tightly wrapped in refrigerator up to 1 month.

Notes

Caramels will be soft at room temperature and firm if kept chilled.

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

Attribution

Recipe and photo used with permission from: National Honey Board