Honey Caramels Recipe
Honey Caramels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + standing
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + standing

Ingredients

  • 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

Directions

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. Yield: about 1-1/2 pounds.
Originally published as Honey Caramels in Taste of Home Christmas Annual Annual 2013, p144

  • 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
  1. Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  2. 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°.
  3. 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°.
  4. Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight.
  5. Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: about 1-1/2 pounds.
Originally published as Honey Caramels in Taste of Home Christmas Annual Annual 2013, p144

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoney Caramels

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
HesterHess User ID: 8360977 239065
Reviewed Dec. 9, 2015

"Yummy and fairly easy as far as candy making goes. Surprising my kiddo didn't dislike the nuts. I used half walnuts and half pecans."

Loading Image