You'll make some friends if you carry these around with you. Wrapped caramels make a great DIY gift!!
For the recipe:
- 480 grams (2 cup) heavy cream
- 1 vanilla bean, split & scraped
- 480 grams (2 cup) sugar
- 250 grams (1 cup) lavender or wildflower honey
- 60 grams (4 tablespoons) butter (preferably Kate's homemade butter from Maine)
- 1/2 teaspoon sea salt
You'll need a candy thermometer and an 8 " ring mold or baking dish.
Boil heavy cream and vanilla bean, set aside to steep.
Combine sugar and honey and cook until it reaches 310F on a candy thermometer.
Add heavy cream, butter and salt and cook to 250F on a candy thermometer, then pour into your mold (greased with parchment added to the bottom for easy unmolding. If using a ring mold, place it on top of a silicone mat before pouring caramel).
Once the caramel has cooled, unmold and cut into desired shape (grease the knife for easier cutting).