Rum Honey Caramels (NAHBE 2025)
2025 1st Place Candy Winner at National Honey Show @NAHBE Louisville, KY (winner Valerie Wampler)
Servings: 36 1" Pieces
Equipment
- 2 Heavy duty saucepan
- 1 Candy Thermometer
- 1 8" or 9" square glass dish
- 1 stirring spoon or whisk
- 1 spatula
- 1 set measuring spoons
- 1 set measuring cups
- 1 timer
Ingredients
- 1 cup sugar
- 1 cup local honey
- 1/2 tsp cream of tarter
- 1/2 cup milk
- 2 cup heavy cream
- 1 tbsp butter
- 1 tbsp rum
- 1/2 tsp vanilla
Instructions
- Scald heavy cream and set aside
- Combine sugar, honey, cream of tarter and milk in heavy duty saucepan and cook until 255F on the candy thermometer
- After it reaches 255F on candy thermometer, slowly stir in heavy cream watching to make sure the mixture never stops boiling and stir constantly
- After heavy cream is added, still stirring constantly, add butter, rum and vanilla and bring to hard ball stage (255F)
- Pour into butter glass pan. Mark deeply into 1" by 1" squares when almost cold. When mixture is cold, cut into 1" by 1" squares and wrap in wax paper.
