Friday, June 10, 2011

Honey and Salt Caramels

I love honey and so does my whole family, so when we tried some honey caramels at a farmer's market we of course decided to go home and make some.  These are French salt caramels with the perfect mix of salty and sweet.  These caramels make great gifts and great snacks.  The caramels have a taste of honey which makes them even more delicious. Hopefully, your candy thermometer doesn't melt like ours did.  I love these caramels and I hope you do too and I guess we will be going out this weekend to buy a better candy thermometer!

Honey and Salt Caramels
3 tablespoons butter (you can buy from Gold Creek at the Market or Winder Dairy)
2 cups heavy cream (again, Winder Dairy or Meadow Gold are local)
1/2 teaspoon salt (we use Redmonds sea salt)
1/4 cup corn syrup
1/2 cup honey (mild honey is best but we LOVE the honey from Knight Family Farms)
1 cup sugar

  1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. 
  2. Bring cream, butter and salt to a boil in a small saucepan, the remove from the heat and set aside. 
  3. Boil sugar, corn syrup, and honey in a 3 to 4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. 
  4. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248˚ F on thermometer, 10 to 15 minutes. Pour into baking pan and cool for 2 hours
*You can cut the caramel into 1-inch pieces, then wrap in 4-inch squares of wax paper, twist two ends to close.

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