This holiday season I decided to give little boxes filled with a mix of caramels to friends and family as gifts. What says love more than sweet, gooey, honey caramels? This was a new recipe for me to try as it has no corn syrup in it, just honey for sweetness. Though I still think my favorite caramels to make are Salted Whiskey Caramels, these are a marvelous addition and great for you purists. During the few weeks leading up to Christmas I passed out these mini boxes of delight to as many as I could, including my doctor and our dog trainer. I just couldn’t help myself! Make these, eat some and please share a few… it feels so good to do so. Cheers to a wonderful New Year!
1 cup Honey
3/4 cup Heavy Cream
1 1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Butter
1 teaspoon Kosher Salt or Sea Salt
Combine honey and cream in a sauce pan and bring to a boil. Stir once or twice to mix together and then DO NOT stir as it cooks. Continue cooking until the mixture reaches soft ball stage about 245 degrees.
The easiest way to do this is with a candy thermometer, though you can test it with other methods. Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Pour into a generously buttered or wax paper lined 8 by 8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set. Sprinkle caramel with salt. Place in the freezer to harden for 30 minutes or let cool at room temperature for a few hours. Cut into squares or scoop out with a spoon and enjoy!
Keep left overs in the fridge or freezer.
Recipe slightly adapted from Naturally Sweet Recipes