I love whipping up a batch of homemade honey-sweetened caramels for my family and friends. Sometimes I replace the walnuts with pecans, filberts or almonds. —Arline Hofland, Deer Lodge, Montana
Honey Caramels
Honey Caramels
Prep Time
25 min
Cook Time
30 min
Yield
about 1-1/2 pounds (about 64 pieces)
Ingredients
- 1 teaspoon plus 1/4 cup butter, divided
- 1 cup heavy whipping cream
- 1 cup honey
- 1/2 cup sugar
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Directions
- Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
- In a large heavy saucepan, combine cream, honey, sugar and the remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°.
- Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°.
- Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight.
- Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts
1 piece: 54 calories, 3g fat (1g saturated fat), 6mg cholesterol, 7mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.
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