Honey Caramels Recipes
HONEY CARAMELS
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
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 :
HONEY CARAMELS
Make and share this Honey Caramels recipe from Food.com.
Provided by Dona England
Categories Candy
Time 40m
Yield 100 each
Number Of Ingredients 7
Steps:
- Butter an 8x8 baking pan, line the bottom with parchment and butter the parchment as 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 the heat to very low and keeping the cream hot.
- Heat the sugar with the honey in a 4 quart or larger saucepan over medium high heat, stirring occasionally 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.
- Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305 F., 2-5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
- Add the 3 Tablespoons butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things, just keep slowly and steadily pouring in the cream and stirring. By the time the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer carefully, until the temperature is back up to 250°F and then 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 the kitchen. Do not disturb until the caramel is fully cool and set, about 5 hours, preferably overnight.
- Run a table knife about the edges of the pan and turn the caramel out onto oiled cutting board. Peel off the parchment.With a chef's knight, cut the caramel into 100 squares ( about 3/4 inch each) and wrap them snugly into cellophane or other candy wrapper.
Nutrition Facts : Calories 33, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.3, Sodium 13.2, Carbohydrate 4.3, Sugar 4.2, Protein 0.1
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- Line a 9 x 13 baking dish or 9 x 9 baking dish (which will make thicker, but fewer, caramels) with wax or parchment paper—leaving long overhangs on two sides. Spray paper with cooking spray and set aside.
- In a large saucepan, combine sugar and honey. Heat over medium heat until smooth and melted. Bring to a boil, reduce heat and simmer until sugar has darkened to a deep caramel color—about 5 minutes. Watch carefully, sugar burns fast!
- Reduce the heat to low and whisk in the knobs off butter one at a time. Be prepared, the mixture will bubble and grow (hence the large pot). Once all the butter is mixed in, whisk in the cream.
- Bring the pot to a boil over medium heat and continue to boil until the mixture reaches the hard ball stage (about 244° on a thermometer or when you drop some of the caramel in cold water, you can form it into a hardish ball). Remove from heat and pour caramel into prepared pan.
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- Line the bottom and sides of a 9-inch square baking pan with aluminum foil and grease the foil. If using the walnuts, spread them in the prepared pan. Set aside.
- Combine the corn syrup, honey, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
- Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook the sugar mixture uncovered, without stirring, until it reaches 305°F (152°C).
- Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.
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- Line the bottom and sides of the baking pan with aluminum foil and grease the foil. If using the walnuts, spread them in the prepared pan. Set aside.
- Combine the corn syrup, honey, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305°F.
- Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.
- When the sugar mixture is at 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 248°F for soft chewy caramels or 250°F for firmer chewy caramels.
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- Get set up before you begin cooking the caramels. Generously butter an 11x9 baking dish. You can use a smaller dish if you'd like thicker caramels. Don't skimp on butter or you'll have a hard time getting the caramels out.
- Combine the honey, cream and salt in a medium, heavy saucepan. Make it your best pan because you need even temperature distribution when heating any kind of sugar. Heat to around firm ball stage on a candy thermometer - 245F/118C. Make sure your candy thermometer is working well and accurate. Stir this mixture often as it heats to prevent scorching. If you want a much firmer caramel, heat to hard ball stage of 255F/124C. We prefer caramels softer to prevent stress on our teeth.
- Once the mixture reaches temperature, remove the pan from the heat. Stir in the vanilla (if you need it) and butter until thoroughly mixed.
- Pour mixture into the greased pan and allow to cool on the counter or in the fridge/freezer. In the winter I can let my pan cool on the counter and expect the caramel to be firm enough to cut in about 40 minutes, give or take. In the summer, with my heat and humidity, they'd never set up! To cool quicker, you can place your pan in the freezer for about a half hour and then cut the caramels into squares.
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- Line an 8-inch x 8-inch square pan with parchment paper, allowing parchment to line sides as well as the bottom. On one side, fold the parchment in so that the width is 5", otherwise the caramels will be too thin.
- In a narrow, heavy saucepan heat the heavy cream and salt to a simmer – don’t allow the cream to boil. Stir in honey. Heat to boiling and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes, until the mixture reaches 250-260F degrees. (Use a candy thermometer to monitor the temperature)
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