Honey Caramels

1. 1

   Cook honey, sugar and salt rapidly to hard-ball state - 250 degrees F. Stir occasionally.

2. 2

   Add evaporated milk and butter.

3. 3

   Cook rapidly to hardball stage again, stirring constantly so mixture doesn't scorch.

4. 4

   This may take 10 to 15 minutes.

5. 5

   Pour into well buttered 9x13 inch pan and cool completely.

6. 6

   Once cooled, loosen caramel in pan and place on cutting board.

7. 7

   Cut into 1-inch or smaller strips with a very sharp butchers knife.

8. 8

   Cut strips into 1-inch squares and place in foil candy cups or wrap in squares of waxed paper.

9. 9

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.