2 Tablespoons vegetable oil
1 1/2 cups heavy cream
1 1/4 cups sugar
1/3 cup honey
3 Tablespoons butter
2 teaspoons vanilla
Line and 8-inch square pan with foil, coat foil with 1 T. of the oil and set aside.
Heat cream, sugar, and honey in 3 quart heavy bottomed saucepan, stirring, until sugar is dissolved. Stop stirring.
Increase heat and bring mixture to a boil.
Boil, stirring frequently, until candy thermometer reaches 250°F.
Remove from heat.
Stir in butter and vanilla.
Pour into prepared pan and let cool completely (several hours).
Coat cutting board and blade of your knife with oil.
Lift caramel out of the pan, invert it onto the cutting board and peel off the foil.
Cut into squares (at this point I usually dip them in chocolate).