Honey Caramels

Ingredients

• 1-²/₃ cups heavy cream
• 1-½ cups granulated sugar
• 1-½ oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
• 4-½ oz. (¼ cup plus 3 Tbs.) honey
• ½ tsp. table salt
• 1 tsp. pure vanilla extract

Butter an 8x8-inch baking pan, line the bottom with parchment, and butter the parchment well Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down. In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the...

View full recipe at Fine Cooking