Honey Caramels

The caramelization begins
The caramelization begins

Last year I posted about making molasses caramels * and then using the caramels for filling Ginger Snicks ** and burbling out of Fruity Bran Muffins. *** After success with the molasses in multiple baking uses, I determined to next make honey caramels. Again, that determination included no corn syrup. Sugar and honey and butter and cream and salt. That’s it. Oh, and a good candy thermometer. The decision as to how light or dark the caramel will be is an individual one. I chose to stop the caramelization when it was golden rather than dark because I wanted the taste of the Trader Joe’s Pacific Northwest Wildflower Honey to pop, rather than the caramelized sugar. It did, too. The taste is positively honey.

Honey Caramel, ready to be cut
Honey Caramel, ready to be cut

The hardest part would seem to be waiting for the caramel to cool before pulling it out by the parchment ears and putting it on the counter to cut. That’s not the hardest part. This is. Endless pieces of waxed paper. It’s art, waxed paper and caramel art.

Almost done wrapping
Almost done wrapping

Then there’s the enjoying, the sharing and the use in cookies and who knows what else?

*  https://mschefinseattle.com/2015/12/16/molasses-caramels-star-of-the-day/

** https://mschefinseattle.com/2015/12/17/ginger-snicks-with-molasses-caramel-filling-star-of-the-day/

*** https://mschefinseattle.com/2016/01/28/baking-experiments-as-therapy-example-2-bran-fruit-muffins-with-molasses-caramel/

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