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Discussion Starter · #1 · (Edited)
Hey everyone here is Laurel's honey caramel recipe. We primarily make it for friends and family around Christmas. They can be mixed with a host of things or warmed and dribbled over apple slices.

https://youtu.be/wGKDNtc-lk0

Honey caramels melt in your mouth and make perfect Christmas gifts!!!
The directions are as follows:
1 cup Liquid Gold (Honey)
3/4 Cup Heavy Cream
1 1/2 teaspoon of Vanilla
6 tablespoons of room temp salted butter. (Both Salted and Unsalted will work)

Heat and mix honey and cream in a heavy-bottomed pan on medium heat. Using an accurate thermometer heat to 275 F. As soon as the honey/cream reaches 275 F. remove from heat and then the vanilla and butter should be added. Stir all of the ingredients together well and pour into a buttered glass container. Place the caramels in a fridge to cool.
 

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:thumbsup:
my wife made some the outer night, sooo good
 

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Sounds great. One question, should the butter be softened or right out of the fridge.

Alex
 

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Discussion Starter · #7 ·
Ah sorry Alex. I was working on a project and for some reason confused the butter with the cream! Yes, I would warm the butter up. I am sure at that stage of the process room temp butter or warmer would be needed instead of cold butter..
 

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Thanks TBees,
I used unsalted, room temp butter. It turned out great.

Thanks
Alex
 

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We made a trial batch last night that was really good....added 1/3 cup of chopped pecans. :thumbsup:

My wife thinks the next trial should add a bit of salt and maybe more nuts....half a cup (maybe more) English walnuts. Black walnuts would be good too, but lots of work 'talking' them out of their shell. :D
 

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Discussion Starter · #11 ·
Will you specify - is the butter used SALTED or UNSALTED?

There is difference.
:)

PS: good video - completely agree, the butter must be real, grass-fed stuff (not corn-fed substitute);
check out the Kalona milk products from Iowa - shout out to my neighbors
https://kalonasupernatural.com/product/organic-butter/organic-lightly-salted-butter/
I prefer salted butter but we have made them with unsalted and it turned out very good also. Thankfully either one works.

Kalona butter looks amazing! We use to have some neighbors we could get real milk and butter from but they moved. (Darn it)
Kerrygold is about as good as I can do now without driving 2 hours to Nashville. Thankfully I can raise and grow mostly what I want to eat but it is getting harder as the beekeeping grows to the find time.
 

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I prefer salted butter but we have made them with unsalted and it turned out very good also. Thankfully either one works.

Kalona butter looks amazing! We use to have some neighbors we could get real milk and butter from but they moved. (Darn it)
Kerrygold is about as good as I can do now without driving 2 hours to Nashville. Thankfully I can raise and grow mostly what I want to eat but it is getting harder as the beekeeping grows to the find time.
Many Thanks!

A great project to do with the kids!
XMas school break is soon.
Plenty of self-produced honey this year to play with.

Sick and tired of the commodity, junk sweets pushed onto the children.
Heck, I am into making my own candy!
 

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Discussion Starter · #13 ·
Many Thanks!

A great project to do with the kids!
XMas school break is soon.
Plenty of self-produced honey this year to play with.

Sick and tired of the commodity, junk sweets pushed onto the children.
Heck, I am into making my own candy!
Your welcome hope you enjoy.

I agree it is a shame that with all the amazing natural foods that can be used as is or mixed together like these honey caramels that we have such poor choices available. All I know is that when I use to unload semis in 100 degree weather the candy bars didn't melt. That is scary. Laurel makes chocolate peanut butter honey dealios that are to die for but they easily melt in the hand. Therefor once pulled from the fridge I have to insure they disappear quickly. It is a tough job but I manage :)
 

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Aylett, VA 10-frame double deep Langstroth
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Kamon, just got back from the store with two pints of heavy cream. Can't wait to make a batch of these or two. I will use salted butter and probably add a tiny bit extra salt as well to make it a salted caramel.

Just made the first batch. What I scraped off the spoon was yummy. The rest is still cooling.
 

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Hey Kamon, wanted to update you on the caramels I made. The tulip poplar honey we get here has a pretty robust flavor profile and the caramels made from it only concentrated that flavor. I may try half honey/half sugar next go around to tone it down a bit. Otherwise, still very good. Also the store brand butter from Food Lion may have a lot of excess water in it as the caramels came out softer than I've made before. Next batch I will use clarified butter to reduce the moisture going into the finished candy. Now for some honey peanut brittle.
 

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Discussion Starter · #16 ·
Ah yes Tulip is a stronger flavored honey that would be pretty aggressive on the tongue when condensed. However, I think it is the best honey for BBQ Ribs! The caramels can be cooked a little hotter before they burn and this will harden them a bit. Just be careful, one minute they are just right and the next they are scorched. Let me know how they go JW.
 
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