Preparation

• 黄油an 8×8-inch baking pan, line the bottom with parchment, and butter the parchment well Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down.
• In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
• Heat the sugar with the honey in a 4-qt. or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
• 停止搅拌并用浸入水中的干净糕点刷刷在锅的侧面，以溶解任何固定糖晶体。
• 将糖果温度计夹在锅中，让混合物煮沸，而不会干扰冒泡的糖，直到达到305°F，2至5分钟。冲洗任何将糖从勺子上固定的，然后用毛巾将其干燥。
• 加3汤匙。黄油和盐。慢慢搅拌温暖的奶油。一旦您开始添加东西，混合物就会大为沸腾，并大量冒泡：只需慢慢稳定地倒入奶油中并搅拌即可。当添加所有奶油时，混合物的温度将开始降低。继续搅拌，仔细观察温度计，直到温度备份到250°F。取下锅。
• Immediately pour the hot caramel into the prepared pan.Do not刮锅。粘在锅上的东西应该留在锅中。
• 将锅放在厨房凉爽部分的架子上。直到焦糖完全冷却并设置至少5小时，但最好过夜，请不要打扰锅。
• Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.

提前提示

The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.