I found a way to make Caramel with honey, not corn syrup, which makes them a bit better for you! So here it is.
You will need!
- 1-2/3 cups heavy cream
- 1 tsp. pure vanilla extract
- 1-1/2 cups granulated sugar
- 4-1/2 oz. (1/4 cup plus 3 Tbs.) honey
- 1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature; more for the pan
- 1/2 tsp. table salt
- Measuring cups
- Measuring spoons
- 8×8-inch baking pan
- Small Saucepan
- Large Saucepan
- Wooden Spoon
- Pastry Brush
- Candy Thermometer
- Cellophane or Wax paper
Butter an 8×8-inch baking pan, line the bottom with parchment, and butter the parchment so that it sticks down somewhat.
In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
Heat the sugar with the honey in a 4-qt. or larger saucepan over medium-high heat, stirring with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
Attach a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305°F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
Add the 3 Tbs. of butter and the salt then Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things just keep going slow and careful. By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250°F. Take the pan off the heat.
Immediately pour the hot caramel into the prepared pan. Do not scrape the pot. What sticks to the pot should stay in the pot.
Set the pan on a rack in a cool part of your kitchen, and cover with a tea towel if you feel the need to but don’t let it touch the caramel… Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.
Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Do this as fast as you can as once you cut them, the caramels will slowly lose their shape. A second person to help wrap after you cut is helpful!