Homemade Honey Caramels

1. 1

   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 240u00b0F), though you can test it with other methods.

2. 2

   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 8x8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set.

3. 3

   Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy! Keep leftovers in the fridge or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.