Autumn is the time for caramel, whether as candies or caramel apples. This recipe is easy and delicious. Heck, it probably soothes a sore throat too!!
Yield: 18-24 caramels or 3-5 caramel apples
Ingredients:
1 cup Honey
¾ cups Heavy Cream
1-½ teaspoon Pure Vanilla Extract
2 Tablespoons Butter
Directions:
Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage. The easiest way to do this is with a candy thermometer (235 to 240ºF), though you can test it with other methods.
Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Dip apples in the caramel or pour into a generously buttered 8×8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set.
Allow caramels to cool thoroughly in the refrigerator and then slice into squares. Store in the refrigerator until serving.
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Looks yummy – salted or unsalted butter?
Either depending on your preference. Salted caramel is delicious!!
🙂
YUMMMMMMMMM. I’m getting ready to make a batch of pear-caramel ice cream. 🙂
Sounds delicious!!
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I never knew caramel was so easy to make! Thanks for sharing! How long will the caramel last in the fridge?
A few months or so at least. Honey doesn’t go bad.
I discovered how easy caramel was to make one evening when I was jonesing for something sweet. All I had was honey and some butter. It was awesome!!
Oh wow! Thank you for this recipe. You are so generous.
You’re welcome! I love to share!!
I can’t wait to use your caramel recipe when making our Christmas Turtles.
They will be awesome! I think you should send me some!! 🙂
🙂
Now this is so etching I have to try. I never knew you could make caramel with honey 🙂
I’ve only made caramel with honey!!
[…] Cooking With Honey – It’s Time For Caramel! (romancingthebee.com) […]