Honey Caramels - honey

Method

• Cook honey, sugar and salt rapidly to hard-ball state - 250 degrees F. Stir occasionally.
• Add evaporated milk and butter.
• Cook rapidly to hardball stage again, stirring constantly so mixture doesn't scorch.
• This may take 10 to 15 minutes.
• Pour into well buttered 9x13 inch pan and cool completely.
• Once cooled, loosen caramel in pan and place on cutting board.
• Cut into 1-inch or smaller strips with a very sharp butchers knife.
• Cut strips into 1-inch squares and place in foil candy cups or wrap in squares of waxed paper.
• Store in an airtight container.
• Makes about 100 pieces of caramel.