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
- Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
- Bring cream, butter and salt to a boil in a small saucepan, the remove from the heat and set aside.
- 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.
- 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