Honey Caramels

1/2 Cup Butter

1 Cup Yirsa Farms Honey

1 Cup Heavy Cream

1/2 Brown Sugar

1/2 Teaspoon Vanilla

Sea Salt to Taste

1. Line 8x8 baking pan with parchment so that it comes up the sides an inch or two. Lightly spray with cooking spray and set aside.

2. Add butter to medium size sauce pan. Melt over medium-high heat.

3. Add honey, cream, and brown sugar. Stir gently with a whisk. Reduce heat to medium.

4. Attach your candy thermometer to the side of your pot, making sure that it is not resting on the bottom. You will get a false reading. A candy thermometer is a must when making these caramels, as we are waiting until is reaches the temperature of 250 F.

5. Once the mixture starts to boil, reduce heat to just below medium and let it simmer for 30-40 minutes or until it reaches 250F. Do NOT stir mixture. Just let it bubble and boil and do its thing until it reaches appropriate temperature.

6. Remove from heat and add vanilla, gentle stirring with thermometer until just mixed. Pour into prepared baking pan. Let cool to room temperature before sprinkling sea salt on top. At this point you can place caramels in refrigerator for at least 3 hours before lifting parchment out of pan. Cut into small pieces and wrap individually. Can be stored in the fridge or on counter for a couple days for softer caramel. They don’t last much longer than a day or two in our house, so the counter works just fine for us!