CARAMELS AU BEURRE SALé
- Servings: 30
- 250g (1/2 lb) sugar
- 30 ml honey (that's a little under 1/4 cup)
- 150g (that's a little over 1/4 lb) salted butter
- 100 ml heavy cream (1/2 cup)
In a heavy bottom pan, melt the sugar and honey over high heat until the mixture turns golden.
Remove pan from heat, add the butter and let it melt.
Add the heavy cream and stir. Heat again over high heat until the mixture is golden brown.
Pour the mixture in a shallow dish and let cool for 2 hours.
Cut into small squares or shape into small balls.