Honey Cream Caramel Recipe

honey caramel recipe

honey caramel recipeIt’s the time of year I tend to make a lot of candy and sweets. If not for our own holiday celebrations, I make them to take to share with friends and family. Since next year our bees will be giving us a lot of honey, I’ve been experimenting with different recipes that use honey instead of processed sugar. So this year – I made a batch of honey cream caramels. They only have three ingredients, they’re easy to make and the only thing I’d change next time is to go a bit higher on the temperature so they’d set harder.

proaccurate waterproof thermometer reviewTo make the caramel, I used the ProAccurate Waterproof Thermometer I was sent to review. I have a few other candy thermometers around, but the first thing I noticed was that directly out of the box it started reading the room temperature.

proaccurate waterproof thermometer reviewThe ProAccurate Waterproof Thermometer gives a temperature reading within 6 seconds and is accurate within 1 degree. It’s easy to turn on, and switch between Celsius and Fahrenheit. You can use the thermometer with meats, candies or anything that you need a read out up to 450 degrees and down to -40 degrees. It comes with a sleeve with food safe temperatures, and a clip that makes it easy to attach to things. I found it extremely easy to use the ProAccurate Waterproof Thermometer, but had issues with the clip staying put. That meant I had to hold the thermometer with one hand while stirring with the other to make sure I got the proper temperature for the candy.  But for quick temperature checking this is a great thermometer, with the added bonus that it can be tossed in the dishwasher when you’re done, and even soaked in water without it messing up the electronics.


  • 1 cup Raw Honey
  • 2 Tbsp butter, separated
  • 3/4 cup Heavy Cream


  1. Using one tablespoon of butter, butter a small 9×9 dish or one of similar size.
  2. In a medium sauce pan, combine remaining ingredients and heat over medium heat, stirring continuously.
  3. Continue to heat until your mixture reaches 255 degrees or the hard ball stage.
  4. Pour into your prepared pan and allow to cool to room temperature. Place in the fridge for 1 hour until your caramels set enough to cut. They will still be soft and easy to shape, but they are perfect to work with and place in waxed paper or parchment. Keep refrigerated.



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