1 C sugar
1 C heavy cream
2 T butter
3 T honey
1 T vanilla
Combine all ingredients except the vanilla in a medium pot. Stir over a low heat until the sugar has dissolved. Turn the heat to medium high and bring to a boil. Lower a candy thermometer into the pot and cook, stirring occasionally to 250. Remove from the heat and stir in the vanilla. Pour the caramel into a lightly buttered or oiled 8×8 square pan and allow to cool completely. Cut into bit sized pieces and wrap each piece in waxed paper.
Makes about a pound of candy.
