Surprisingly, we still have honey from our August 2014 harvest. Just a tad under 1/4 gallon. It certainly is not enough to give everyone a jar of honey for Christmas, but it is enough to make carmel candies. I modified a friend’s recipe for making carmel topping into this recipe that makes more solid carmels using none other than– honey!
If you are livin’ the dream, but livin’ it in the poor house this holiday season, you have just enough time to make a batch of carmel candies to feed a small army (or deserving family and friends). Plus some “scraps” to shove into your mouth while you’re wrapping these beauties up.
- 2 cups honey
- 2 cups heavy cream
- 1 teaspoon salt
- Line a 9×13″ pan with parchment paper; the bottom and sides should be lined making a full paper insert.
- In a heavy sauce pan, lightly simmer the cream and salt together. Be sure not to boil!
- Stir in honey and bring to a boil. Stir constantly with a wooden spoon or rubber spatula.
- Cook until the temperature has reached 250*F with a candy thermometer (or 20-30 minutes; when the carmel does not easily drip from the spoon… think sludge).
- When the carmel reaches 250* degrees remove from heat. Carefully pour carmel into parchment paper-lined pan.
- When carmel is nearly cool, feel free to sprinkle it with sea salt or nuts. Allow to cool completely in the pan.
- Remove whole parchment paper to the cutting board when cool to cut into pieces. It helps to lightly oil your knife between cuts so the carmel does not stick.
- Cut 4×2″ strips of parchment paper to roll the carmel candies into. Trust me, as cute as mini cupcake papers look, carmel sticks to them like crazy! Roll up and twist the ends.