Yield: Yields about a hundred 3/4-inch-square-caramels.
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Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
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.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
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