I have an insatiable sweet tooth. It is no wonder that that one of my Rugby buddies refers to me, affectionately, as “Fatboy”! Thanks Steve! For a number of years another Rugby buddy, Vince P and I catered large BBQ’s and fundraising events – we were also affectionately known as the “Fatboys”. Now, don’t read too much into that affectionate stuff, Ruggers just tend squeeze tight in scrums, ruck and mauls!
Back to talking about the Caramels……..Just a side note….how do you say “caramel”?
noun car·a·mel \ˈkär-məl; ˈker-ə-məl, ˈka-rə-, -ˌmel\
Looks like Merriam and Webster will give you a choices.
Even though honey season is over and I have “officially” sold out, I did keep a 1/2 gallon jar(6 lbs.) of late summer honey for my personal use. Did I say I had a sweet tooth? I do love my honey!
While cruising through Facebook a few days ago I ran across a mention of Honey Caramel candy and just had to try it. End result – very, very tasty but did not turn out as aesthetically pleasing as the results on the recipe web page! See below.
- 1 teaspoon plus 1/4 cup butter, divided
- 1 cup heavy whipping cream
- 1 cup honey
- 1/2 cup sugar
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
- In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°.
- Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals.
- Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts( I only used 1/3 cup) and vanilla; return mixture to 255°. I think Hard Ball stage is a little higher than 255 deg F.
- Remove from the heat. Pour into prepared pan (do not scrape saucepan).
- Let stand until firm, about 5 hours or overnight.
- Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: about 1-1/2 pounds.
I originally heated it to “soft ball stage….235 deg F – I reheated to 255 deg F and research indicates that the hard ball stage runs up to 265 deg F. My suggestion if you want to try this recipe is go on up to the 260-265 deg F range.
One more suggestion…..use heavy duty foil in the pan!
Originally published as Honey Caramels in Taste of Home Christmas Annual 2013, p144
Busy day today…..Earlier in the day I took one of my favorite customer and his wife out on a bee inspection tour. We first visited my topbar hive here in Kingwood. The hive is doing beautifully. They were taking photos and shared the results with me. There was a perfect view of a bar with a perfect dense brood pattern……text book. The queen is doing her job!
Next we visited one of my 8 frame garden hives.
I am going to end this post with sadness in my heart. A woman who came into my life when I had to immediately move a hive upon nasty request by my HOA, has passed away. She graciously offered up a location for my hive on her ranch up in Franklin,Texas. It was a bit far away, but it grew into a friendship and a mentorship. Johnnie wanted to become a beekeeper and I helped….She was so cute in her bee suit….I had to coach her about donning the outfit….Still makes me smile and laugh a little. We wound up with two hives for her and one more across the road on her niece’s property in addition to one for me. My original hive was productive but absconded…..
I found a good deal on 4 NUC’s and installed them the spring of 2016. We had problems with hive beetles. We lost two and another was not doing well. Johnnie nursed that hive back to health. She physically squished hundreds of hive beetles and kept the beetle traps loaded with mineral oil. She was becoming a beekeeper. We picked up two strong NUC’s at the end of summer and now we had 4 good hives. This was when she began telling me of some pains. It wasn’t long before it was diagnosed and the prognosis wasn’t good.
I visited her a few weeks ago, sat beside the bed and held her hand. She had a grace and sweetness about her that touched my heart. My mother passed away at the end of July 2016, teaching life lessons up until her last breath. Johnnie also showed me grace, dignity and no fear of death. She was ready to shed her earthly body. She passed away early this morning. There is a little less sweetness on earth today but heaven has gained a beautiful soul.
Rest in Peace Johnnie