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 is 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 meet our desired criteria. For an extra decadent treat, cream was used to make the creamiest texture and flavor which created similar results to the popular Caramels candy but without all 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 honey caramels make wonderful gifts for friends or a tasty, special snack! We think they are yummy enough to replace any candy item in your Easter baskets, holiday candy platters or any party favor bag! Enjoy!
Generously butter a 8X8 baking dish and set aside. Having your dish properly buttered is important for easy removal of the caramels. Combine honey and cream in a sauce pan and bring to a boil on high heat. Stir occasionally while it cooks. Continue cooking until the mixture reaches 240-245 degrees (just passed softball stage).
The easiest way to verify the temperature 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. Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy!
Keep leftovers in the fridge or freezer in an airtight container. 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 become very sticky.