Yield: Yields about a hundred 3/4-inch-square-caramels.
Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
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Great recipe, good instructions. You have to watch the temperature carefully as it seems to stick at 250 for a while and then zooms up to 300. I only had 2oz honey so made up the difference with corn syrup. Caramels set up perfectly -- firm enough to cut easily (cool in fridge before cutting makes it easier). Unbelievably yummy -- I ate about six of them before I sat down. I will be making many more of these for xmas.
These caramels are great--I made them for teacher gifts last year and the teachers just raved. I combine two variants and make tangerine-almond, or sprinkle the plain caramels with about 1 tsp fleur de sel for salted caramels. Dang, now I have given away my Xmas secret-- it's a wonderful way to make amazing handmade gifts out of cheap ingredients. Also, the recipe works to perfection, with easy-to-follow and explicit directions.
I made these caramels at Christmas last year and they were a huge hit. You really have to be careful that you don't over shoot the temperature with the honey and sugar mixture - it can go from blonde to brunette very quickly. But apart from that, they are quite simple to make. I dipped mine in dark chocolate and sprinkled the top with sea salt. Extremely addictive.
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