Honey Caramels

Honey Caramels
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network