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Beautiful Honey Caramels:
Makes 30 caramels

Prep time: 15 minutes
Cook time: 50 minutes

Ingredients
1 cup butter (no substitutions)
2 cups pure honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
finely chopped almonds, optional

Directions
Line bottom and sides of a 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar;
mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently.
Continue boiling, stirring frequently, until candy thermometer registers 250°F, about 45-60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely
in refrigerator before cutting into individual caramels with a very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm
if kept chilled.

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Chocolate Walnut Fudge
Makes 25 squares

Prep time: 15 minutes
Cook time: 50 minutes

Ingredients:
1/2 cup pure honey
1 can (14 oz.) sweetened condensed milk
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, coarsely chopped
1 cup (4 oz.) coarsely chopped walnuts

Directions:

Line an 8” x 8” pan with foil; butter and set aside. In a medium saucepan, combine honey, sweetened condensed milk, and salt; mix well. Bring mixture just to a boil, stirring frequently. Lower heat to a simmer. Add chocolate chips and bittersweet chocolate, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour immediately into pan and smooth top. Let cool, then refrigerate until cold. Cut into 25 pieces.

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