It’s a rare occasion when we go to our health food stores and indulge in one of their natural honey caramels. Those naturally sweet candies are a favorite treat in flavors like original honey, cinnamon and chocolate. But for around 40 cents per candy (and barely the size of a large grape) it’s not the most economical buy.
We wanted to have a homemade version of these caramels that would be less expensive, easy to make and still have that great caramel-y taste. This recipe works splendidly to fit all those criteria. For an extra decadent treat, cream was used to make the creamiest texture and flavor. That rich ingredient created similar results to the popular Caramels candy but without the sugar. And instead of sugar, honey is the only sweetener used to sweeten these! Caramel made from sweet, natural honey isn’t only delicious but a lot healthier than traditional candy!
Chewy, rich and decadent, you’ll find these make wonderful gifts for friends or tasty travel snacks. They may even be yummy enough to make an appearance in those Easter baskets for a healthier holiday treat!
1 cup Honey
3/4 cup Heavy Cream
1 1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Butter
Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage.
The easiest way to do this is with a candy thermometer, though you can test it with other methods. Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Pour into a generously buttered 8 by 8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set. Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy!
Keep left overs in the fridge or freezer. If you are going to take these caramels with you traveling, be sure to keep them cool! They will melt in high humidity and hot temperatures and will be hard to eat.