Caramel Recipe

Here's my recipe for honey caramels that won a blue ribbon at the fair!  It can be doubled if you want.  It takes time to bring them up to the right temp; you need a candy thermometer.  If you don't get to at least 260 degrees, they will be too soft and gooey.  If you go above 265 degrees they will be very chewy so watch that thermometer closely.  I pour the mixture into a pan and let it set up overnight and then cut it up the next day.  I cut the pieces into squares but they slowly morph into blobs unless you eat them right away.

Queen Bee Caramels

Ingredients

2 tablespoons unsalted butter

½ cup honey

½ cup sugar

¼ cup cream

¼ teaspoon vanilla

¼ teaspoon dark rum

Sea salt or kosher salt

Directions

1)      Meltbutter in small saucepan on medium heat.

2)      Addhoney, sugar, cream and stir until melted.

3)      Bringup to 260F using a candy thermometer (hard ball), stirring occasionally.

4)      Removefrom heat and add vanilla and rum, stir carefully (mixture will bubble).

5)      Pourinto a pie pan or 8” x 8” pan that is lined with buttered parchment paper.

6)      Sprinklewith sea salt after  the mixture hasfirmed up slightly.

7)      Cutinto squares after cooled completely (overnight ideally).

8)      Enjoy!

 

 

 

Submitted by SarahKirkpatrick for the 2012 Spokane County Interstate Fair