Homemade Honey Caramels

Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture reaches soft ball stage. The easiest way to do this is with a candy thermometer (235 to 240ºF), though you can test it with other methods.

Remove pan from the heat and immediately stir in vanilla and butter. Stir until butter is completely melted and combined. Pour into a generously buttered 8×8 dish or smaller if you want thick large caramels. Having your dish properly buttered is important for easy removal of the caramels once set.

Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy! Keep leftovers in the fridge or freezer.