Line bottom and sides of 9-inch square pan with plastic wrap; set aside.
Melt butter in medium-size 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 extract; 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
Store, tightly wrapped in refrigerator up to 1 month.
Yield: 30 caramels
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.
Recipe and photo credit:
the National Honey Board.