Vanilla-Tangerine Caramels

Vanilla-Tangerine Caramels
Photo by Scott Phillips

Ingredients

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

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 th...

View full recipe at Fine Cooking

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