Honey caramels

February 13, 2008

MAKES 30 CARAMELS

1 cup butter

2 cups pure honey

2 cups whipping cream

1 cup brown sugar

1 teaspoon vanilla extract

Finely chopped almonds or coconut, optional

Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook until mixture comes to boil, stirring frequently.

Continue boiling, stirring frequently, until candy thermometer registers 250 degrees (approximately 45 to 60 minutes). Remove from heat and stir in vanilla; pour into prepared pan.

Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. If desired, roll in chopped almonds or coconut.

Wrap each individually in clear plastic wrap or wax paper. Store tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature or firm if kept chilled.

National Honey Board

Nutrition facts per caramel: 168 calories, 9 g fat, 5 g saturated fat, 27 mg cholesterol, 23 g carbohydrates, 0 g protein, 49 mg sodium, 0 g fiber