• Chewy, Soft, Honey-Sweetened Butter Caramels With NO Corn Syrup

    by  • December 27, 2012 • Featured, Make it Yourself, Recipes • 7 Comments

    homemade honey caramelsMaybe you are snowed in with a little extra cream from holiday baking. Or you want to master the art of candy making. Perhaps you want to impress someone with the most delightful sweet bite at the end of a meal. Maybe you have some fantastic honey to highlight.

    I adapted this recipe because I had excess expiring Snowville cream I couldn’t let go to waste. Caramels sounded good but I could find precious few recipes without corn syrup. I’m not rabidly against corn syrup but I don’t choose to keep it around the house. I also wanted to practice candy-making. I am inconsistent because I typically become distracted with another chore or are trying to manage too many things in the kitchen at one time.

    caramel ingredientscandy thermometerboiling caramel

    I started by making butter by hand to use up more of the cream. I waited patiently while sugar and butter roiled on the stove until the exact right temperature. I even remembered to let the hot sugar cool before tasting – no burnt tongue!

    The results were worth the effort. These caramels are soft and chewy but not pull-your-fillings-out sticky. They smell floral from the honey and surround the taste buds with richness. Whatever your reason, you will not be sorry after you spend an evening cooking caramels.

    homemade caramel recipe

    Soft Caramels
    adapted from Chez Pim
    Makes: 40-50 1 1/2 inch squares
    Time: 30-50 minutes

    1  1/2 cups granulated cane sugar
    1/2 cup honey
    1 cup heavy cream
    1/2 cup sweet cream butter (make by shaking approximately 2 cups room-temperature cream in a quart jar and skimming butter from buttermilk or use unsalted butter)
    1 generous pinch salt
    1/4 cup finely chopped chocolate (optional)
    parchment paper

    1. Mix sugar and honey in a heavy-bottomed pot. Heat over medium until the mixture is melting, swirling the pan to stir without using a utensil. Continue to cook until the sugars have caramelized to a deep brown.

    2. Meanwhile, in another heavy-bottomed pot, slowly heat cream to a simmer.

    3. Whisk butter in small pieces into the sugar and honey. When it is totally incorporated, whisk in the cream and salt as well.

    4. Cook over medium heat until the mixture measures 255F with a candy thermometer. Do not stir. This may take up to 15 minutes of boiling – be patient and keep cool water nearby in case you accidentally touch a splatter.

    5. Meanwhile, line a cookie sheet or baking dish with parchment paper.

    6. When the candy reaches 255F, pour onto the parchment-lined pan. If using chocolate, sprinkle over the top after 10 minutes of cooling.

    7. Allow the caramel to cool completely. Cut with a serrated steak knife and wrap in parchment squares or layer between parchment paper in a covered container. Consume within 7 days for best texture.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse

    http://www.harmonioushomestead.com

    7 Responses to Chewy, Soft, Honey-Sweetened Butter Caramels With NO Corn Syrup

    1. December 29, 2012 at 4:43 pm

      This is exactly what the doctor ordered. I have sage honey on hand…sage and honey are both good expectorants…so I consider these medicinal. Yeah, medicinal…:)

      • December 30, 2012 at 9:08 pm

        Oooh using infused honey is brilliant! I hope you feel better soon, Kristin!

    2. December 30, 2012 at 9:30 am

      This is something (dabbling with candy) that I haven’t tried too much but these caramels sound delightful! Happy Holidays and a Happy New Year to you and your family. May 2013 be “nosy neighbor” free for you ;)

      • December 30, 2012 at 4:10 pm

        Candy is a big change from meat – it seems more dangerous because burning sugar hurts and I always feel like it’s about to explode all over the kitchen. It’s good to practice discipline for any type of cooking, though.

        I hope your 2013 is full of smokin’ good tastes!

      • Mumof3AmazingKids
        December 31, 2013 at 4:18 pm

        Chris, I haven’t made candy in FOREVER, and I just made a batch of caramels. Trust me, this recipe is AWESOME! Not sickly-sweet, not incredibly sticky in the mouth. Just a nice treat. It’s a keeper!

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