These sweet little caramels are perfect to give as holiday gifts or a sweet snack you can grab and take on the go.
This recipe is courtesy of Bon Bon Bon in Detroit.
Prep and set aside heavy cream, cocoa butter and salt. Mix sugar, honey, corn syrup and water in a large induction-ready stock pot. Make sure that all sugar is completely wet. Brush down the sides of the stock pot with water and a pastry brush to reduce crystallization of the sugar. Continue to do this as the sugar caramelizes. Turn induction burner on high, until amber in color. do not stir sugar mixture, swirl If necessary to incorporate color.
Mix in heavy cream very carefully. Mix in cocoa butter, mix in salt.
Turn induction burner down to medium and let caramel reduce, stirring often until it reaches proper consistency. Add two cups honey as you are reducing the caramel. Test caramel consistency on a cold marble or cold table. Ultimately, it should be pipe-able when cool however, not so that it would ooze out of the shells if they were to be sideways or up-side down.