Instructions

• Measure all ingredients: 1/2 cup butter, 1 cup honey, 1 cup heavy cream, 1/2 cup brown sugar, 1/2 tsp vanilla extract, 1/2 tsp salt. Line an 8x8 or 9x9 pan with parchment paper so it comes up about 1 inch on all sides; lightly grease the parchment and set the pan aside.
• Use a 3‑quart saucepan. Add the butter to the cold pan and melt it over medium‑high heat.
• Once the butter is melted, add the honey, heavy cream, brown sugar, and 1/2 tsp salt. Stir gently with a whisk or heatproof spatula until combined.
• Attach a candy thermometer to the side of the saucepan so the bulb is submerged in the mixture but not touching the bottom.
• Increase heat as needed and bring the mixture to a boil, stirring occasionally to dissolve sugar and prevent sticking.
• When it reaches a boil, reduce the heat to maintain a gentle simmer (just below medium). Continue to simmer, stirring occasionally and scraping the bottom and sides with a heatproof spatula as needed, until the thermometer reads 250°F. This will take about 30–40 minutes, but rely on the temperature rather than time.
• When the mixture reaches 250°F, remove the pan from the heat immediately.
• Stir in the 1/2 tsp vanilla extract until evenly incorporated. Be careful—mixture will be very hot.
• Carefully pour the hot caramel into the prepared parchment‑lined pan. Use a spatula to smooth the top if desired.
• Let the caramel cool to room temperature on the counter (do not cover).
• Once cooled to room temperature, refrigerate the pan for at least 3 hours, until the caramel is firm.
• Lift the parchment out of the pan, cut the caramel into small pieces, wrap pieces in wax paper if desired, and store in the refrigerator.