Ingredients
- 1 cup (2.5dl) heavy cream
- 1.5 cups or 300g sugar
- 1/2 cup (2.5dl) very dark, intense honey, if all you have is milder honey I'd use one cup of honey to one cup of sugar
- 4oz or 110g salted butter, room temperature
- more salt to taste
Directions
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Add sugar and honey into a large non-reactive pot. Turn on the heat and let the sugar and honey melt and cook until caramelized, that is to say change to a deep, dark brown color. Shake the pot if necessary to get all the sugar crystals to melt, but don’t stir.
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While the sugar is cooking, bring the cream to a simmer.
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When the sugar reaches the color you like, whisk in the butter in small knobs, until well mixed, then add the warmed cream, whisk until smooth. Let the mixture cook until the temperature reaches 260F or 125C. (You will need a thermometer for this, of course.)
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Pour the hot caramel onto a cookie sheet lined with parchment or a Silpad. Let cool until you can touch it, then cut into small squares, roll, and wrap in packets of parchment or waxed paper. Try making one first, adjusting the size of the square and the paper until you like it, then cut the paper and the caramels into the sizes you want and begin wrapping.
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Have fun!