Honey Caramels
Lactose-free caramel recipe sweetened with honey
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Ingredients
3 TBSP butter
1 cup mild honey (alfalfa or clover work well)
2 TBSP raw cashew butter
1 tsp vanilla (optional)
42 grams butter
340 grams mild honey (alfalfa or clover work well)
2 TBSP (30 ml) raw cashew butter
5 ml vanilla (optional)
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Instructions
- Heat the butter in a saucepan until brown butter starts forming on the bottom of the pan.
- Remove from heat and add the honey.
- Put back on the heat and gradually heat up to about 220°F (use a candy thermometer), stirring and monitoring constantly. Do not let the temp go up too fast.
- Remove from heat and add the cashew butter. Use an immersion blender to mix in the cashew butter until smooth and even.
- If desired, add vanilla and stir.
- Put back on heat, stir constantly, and heat gradually until 250°F is reached.
- Remove from heat.
- Pour into a small glass dish lined with parchment paper (I use a rectangular 3-cup pyrex storage container). Allow to cool and firm up.
- When cool, scoop out small amounts, roll into a ball (if it is too sticky to roll, it likely was not heated enough), and wrap in a candy wrapper.
Nutritional Info
Storage
Store at room temp.
Notes
Candy making is extremely sensitive to temperature. The final temp is very important. Lower temperatures will produce runnier/softer caramel and medium temperatures will produce something firmer that you can mold into balls; higher temperatures will produce hard candy. Because not all candy thermometers read the same, you can test doneness by putting a drop of caramel into a glass of ice water. It will cool quickly and if it finishes at the desired consistency, it is done. This recipe may take some practice to get right so start with small batches. Consume in moderation because of high natural sugar content.
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