Honey Caramels

Honey Caramels

Another simple and yummy recipe from Romancing the Bee blog.  You can use these on caramel apples!

caramels-2.jpg

Yield:   18-24 caramels or 3-5 caramel apples

Ingredients:

1 cup Honey

¾ cups Heavy Cream

1-½ teaspoon Pure Vanilla Extract

2 Tablespoons Butter

Directions:

Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage. The easiest way to do this is with a candy thermometer (235 to 240ºF), 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. Dip apples in the caramel or pour into a generously buttered 8×8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set.

Allow caramels to cool thoroughly in the refrigerator and then slice into squares.  Store in the refrigerator until serving.

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s