Total Time
30mins
Prep 10 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Line an 8-inch square pan with foil and coat with vegetable oil.
  2. In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
  3. Place over medium heat and stir until the sugar is dissolved.
  4. Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
  5. Increase heat and bring the mixture to a boil.
  6. Boil it until a candy thermometer registers 250, stirring frequently.
  7. Remove from heat.
  8. Fish out the vanilla bean with a fork, and stir in the butter.
  9. Pour the mixture into the prepared pan.
  10. DO NOT scrape the bottom of the pot.
  11. This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
  12. Let caramel cool completely at room temperature before disturbing.
  13. leave it at least 3 hours or overnight.
  14. Coat a cutting board and chef's knife with oil.
  15. Lift out the caramel (on the foil), and invert it onto the board.
  16. Cut into squares.
  17. They will keep approximately 2 weeks before they start to go grainy.

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