Vanilla Cream Caramels - whipping cream

Method

• Line an 8-inch square pan with foil and coat with vegetable oil.
• In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
• Place over medium heat and stir until the sugar is dissolved.
• Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
• Increase heat and bring the mixture to a boil.
• Boil it until a candy thermometer registers 250, stirring frequently.
• Remove from heat.
• Fish out the vanilla bean with a fork, and stir in the butter.
• Pour the mixture into the prepared pan.
• DO NOT scrape the bottom of the pot.
• This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
• Let caramel cool completely at room temperature before disturbing.
• leave it at least 3 hours or overnight.
• Coat a cutting board and chef's knife with oil.
• Lift out the caramel (on the foil), and invert it onto the board.
• Cut into squares.
• They will keep approximately 2 weeks before they start to go grainy.