Honey Caramels

1. 1

   Line bottom and sides of 9-inch square pan with plastic wrap; set aside.

2. 2

   Melt butter in medium-sized heavy saucepan over medium-high heat.

3. 3

   Add honey, cream and brown sugar; mix well.

4. 4

   Cook over medium-high heat until mixture comes to boil, stirring frequently.

5. 5

   Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250F to 255F, about 45 minutes.

6. 6

   Remove from heat and stir in vanilla; pour into prepared pan.

7. 7

   Let cool completely in refrigerator before cutting into individual caramels with very sharp knife.

8. 8

   Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap.

9. 9

   Store, tightly wrapped, in refrigerator up to 1 month.

10. 10

    (Caramels will be soft at room temperature and firm if kept chilled.

11. 11

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.