Vanilla Honey Caramels

Line an 8 x 8 pan with parchment paper.

In a large nonreactive pot, combine the sugar, honey and extract. Mix everything together as best in can, using a large rubber spatula or wooden spoon. Turn the heat to mediumlow and cook until the sugar has melted. Once the sugar has melted, turn the heat up to medium and cook till caramelized and deep amber. Do not stir the mixture once it starts to boil, instead, swirl it around every now and then with the pans handle (this will keep the caramel from cooking too fast in one area).

While the caramel is cooking, place the heavy cream into a small saucepan and bring to a simmer. As soon as it reaches a simmer, remove the pan from the heat and set it aside. When the caramel has reached a deep amber color, turn the heat down to low and slowly whisk in the bits of butter. Once all the butter has been added, whisk well until its completely melted. Add the warm cream and whisk until smooth.

Turn the heat back up to medium and cook until the caramel reaches a temperature of 260 degrees. Very carefully pour the hot caramel into the parchmentlined pan. Let it rest for about 8 minutes, then sprinkle it with the desired amount of sea salt.

Cool completely (about 3 hours), before cutting into squares and wrapping.

Makes 64 caramels