Honey Caramels
INGREDIENTS
- 2 Tablespoons vegetable oil
- 1 1/2 cups heavy cream
- 1 1/4 cups sugar
- 1/3 cup honey
- 3 Tablespoons butter
- 2 teaspoons vanilla
DIRECTIONS
- Line and 8-inch square pan with foil, coat foil with 1 T. of the oil and set aside.
- Heat cream, sugar, and honey in 3 quart heavy bottomed saucepan, stirring, until sugar is dissolved. Stop stirring.
- Increase heat and bring mixture to a boil.
- Boil, stirring frequently, until candy thermometer reaches 250°F.
- Remove from heat.
- Stir in butter and vanilla.
- Pour into prepared pan and let cool completely (several hours).
- Coat cutting board and blade of your knife with oil.
- Lift caramel out of the pan, invert it onto the cutting board and peel off the foil.
- Cut into squares (at this point I usually dip them in chocolate).
