Butter Caramels

1. 1

   Bring cream to a boil in a heavy saucepan.

2. 2

   Stir in sugar and honey, keep stirring until mixture returns to boiling.

3. 3

   Let boil slowly until syrup reaches 257 degrees F on candy thermometer.

4. 4

   Remove from heat and stir in vanilla, butter and salt.

5. 5

   Pour into greased 8-inch square pan and let cool several hours.

6. 6

   Cut into squares with a buttered knife and wrap in foil.

* Per serving · 4 servings · Values may vary.

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