Honey Caramels
By: Tree-Ripe Fruit Co.
20 Minutes
Prep Time
30 Minutes
Cook Time
2 Hours
Total Time
32
servings
Ingredients
▪4 tablespoons unsalted butter
▪1 vanilla bean
▪1 cup heavy cream
▪1 pinch kosher salt
▪2 cups Tree-Ripe Fruit Co. Raw honey
Preparation
- Grease an 8-inch baking pan. Line pan with parchment paper and grease with 1 tablespoon of butter. Let extra parchment paper overhang the lip of the pan.
- Open Vanilla bean and remove seeds for use.
- In a large thick gauge pot add vanilla bean seeds, heavy cream, kosher salt, and 3 tablespoons butter.
- Bring cream to a boil and remove from heat. Steep for 10 minutes to allow vanilla flavor to bloom.
- Attach a candy thermometer to the pan. Return pan to stove, add honey, and whisk until incorporated. Turn heat to medium high.
- While constantly stirring, heat caramel until it reaches 250 degrees. About 15 minutes.
- Carefully pour caramel into baking pan. Let rest at room temperature for one hour. Transfer pan to refrigerator to finish cooling for an additional one hour.
- Remove caramel from pan by grabbing the parchment paper.
- Cut caramels into 2 x 1-inch rectangles and wrap individually in 3-inch square parchment, wax paper.
- Keep in refrigerator until service.
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