Honey Caramels Recipes

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HONEY CARAMELS



Honey Caramels image

I love whipping up a batch of homemade honey-sweetened caramels for my family and friends. Sometimes I replace the walnuts with pecans, filberts or almonds. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 pounds.

Number Of Ingredients 6

1 teaspoon plus 1/4 cup butter, divided
1 cup heavy whipping cream
1 cup honey
1/2 cup sugar
1 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°., Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°., Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts :

GOAT BUTTER AND HONEY CARAMELS



Goat Butter and Honey Caramels image

Surprise someone special with a homemade batch of delicious caramels from candy historian Beth Kimmerle. Get the Valentine's Day Candy Packaging How-To

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 81 caramels

Number Of Ingredients 6

1 cup goat milk butter
2 cups pure wildflower honey
2 cups heavy cream
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 teaspoon Maldon sea salt, for sprinkling

Steps:

  • Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
  • Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil.
  • Continue boiling, stirring frequently, until mixture reaches 250 degrees on a candy thermometer, 45 to 60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight.
  • Turn caramels out onto a cutting board; remove parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrap each in wax paper. Caramels will keep in an airtight container, refrigerated, for up to 1 month. Caramels will soften at room temperature or stay firm if kept chilled.

HONEY CARAMEL APPLES



Honey Caramel Apples image

When caramel apple season arrives, we roll apples in salted pecans and drizzle them with homemade fudge. For a different crunch factor, use honey-roasted peanuts. -Cori Cooper, Flagstaff, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 5

1 cup heavy whipping cream
1 cup honey
6 wooden pop sticks
6 medium green apples, chilled
Chopped honey-roasted peanuts, optional

Steps:

  • In a large saucepan, combine whipping cream and honey over medium heat. Bring to a boil; reduce heat and simmer until thermometer reads 260°, about 30 minutes. Remove from heat; allow to thicken 5-7 minutes, stirring occasionally., Meanwhile, insert a wooden pop stick into the core of each apple. Dip apples in caramel mixture, rolling to coat evenly. If desired, roll in honey-roasted peanuts. Place on waxed paper; refrigerate or store in a cool location until caramel is set, about 30 minutes.

Nutrition Facts : Calories 386 calories, Fat 15g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 19mg sodium, Carbohydrate 68g carbohydrate (63g sugars, Fiber 4g fiber), Protein 1g protein.

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