Recipes

line an 8x8 pan with nonstick foil

Melt butter in a medium, heavy saucepan

Add honey, cream, and brown sugar, mix well

Cook over medium high heat until mixture boils

Reduce heat to medium and maintain boil, stirring frequently for about 45 minutes or until candy thermometer registers 255 to 260 degrees

Remove from heat and stir in vanilla, let cool slightly and pour into pan

Let cool completely in refrigerator - then lift out foil

Cut caramels into rectangles with a very sharp knife

Melt chocolate over double boiler, making sure to heat slowly and stirring frequently so that chocolate barely melts

Using a fork, dip caramel into chocolate, covering completely, and set back on non-stick foil

Let cool, and try not to eat them all yourself!