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“These sticky little treats are delicious, and make great gifts. I got this recipe from the Bonnie Gordon School's french pastry class. **In the event of a caramel burn** Do not pull the caramel off of your skin. Wait for it to cool, and run your skin under cold water.”
READY IN:
1hr 30mins
SERVES:
30-40
YIELD:
30-40 bite sized caramels
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sugar, glucose and water into a large saucepan.
  2. Simmer over medium low heat, stirring occasionally, until the sugar is completely dissolved and a clear syrup has formed.
  3. Increase heat to medium high and continue cooking (without stirring) until the temperature reaches 148*C (brushing sides of the pot with clean water to remove any cyrstals that may form).
  4. Add vanilla, honey, cream and butter, cook until mixture reaches 115*C, stirring occasionally.
  5. Add cashews and continue to cook 124*C (or desired colour is achieved).
  6. Immediately pour out into a parchment lined 8" x 8" pan.
  7. Let cool completely. Cut into desired shapes and seal artight for up to 3 weeks.

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