A simple recipe for making caramel from honey instead of sugar. Simple to make and oh so good. Please visit this link for the original recipe - www.naturalsweetrecipes.com/ho...
It's harmful to your body if you bring honey to any temperature above 65-70°F. All goods what honey have will turn into the poison for any human body. So, this recipe is not the best, but worsest in the World from all others where are Utube cooks used sugar instead honey. Sorry for making you unhappy after let you know about this small detail in the recipe.
Wow! Really delicious recipe. Honey can bring so much difference in taste. I strongly feel it has to be pure for good taste and health. I have been using Trueney honey in my smoothies and health drinks. I was surprised to see 11 varieties, each one is unique.
Late to the party, but thanks for this. I'm going to make it into a sauce (230° F, IIRC) and pour it on some homemade frozen custard and whipped cream. 👍
Funny question so I have to bring it to a boil? The probiotics die at 80° celcius around 170° f I want to know if its possible to make this without going over 60°celcius. I dont mind if it takes longer
My guess is that it would not work but that is purely a guess. The heat is required to cause the Mailliard effect which is toasting the sugars and causing them to caramelize and without the heat, the flavors will not develop and the color will be pale. Guess the best way to know is to try it but it feels like you'll end up with a honey syrup instead.
@@KevinInglin just feel bad wasting useful probiotics but I tried honey caramel and like it more than sugar caramel. So I guess it has less sugar content
They store perfectly fine. They get a little stiff and chewy (and it is great to consume them that way!) but return to normal when they come back to room temperature.
did you do a teaspoon and a half of vanilla or a tablespoon plus 1/2 teaspoon? That looked like a tablespoon!! If it was a tablespoon, how did it taste??
Didn't describe that well apparently. It was one tablespoon + 1 teaspoon. It is amazing. Several dozen people have written me over the years saying they have made this and it has come out amazing for them.
We did not have to hold it at 245°F. One thing I know is that thermometers vary. We have three in the kitchen and they all read a few degrees off from each other. I think you do need to bring it up to that temp or it might not set the crystallization properly. If it was not right, it could end up soft and soupy.
I thought of one other thing to consider. Our honey is generally at 17% moisture. If for some reason the honey you started with had a higher moisture content, then perhaps that might have some impact on the outcome; Just trying to think out loud. We measure ours with a refractometer before we bottle it. KI
@@KevinInglin Thanks for the thoughts. Next day, I heated it again to 245 and held it there for a short time. Did get somewhat stiffer but not as stiff as I'd like. Will haveta do again!
I made this this year but the one I made first just has honey . I brought it up to 270 degrees an was saying it would be soft candy an yes it was soft really to soft so the next time I will take it up a little hotter . I also have this one an I will be making it next week. Thanks
1. I am not here to prove you anything and you may research on your own if you care for your health. 2. If you need help, ask for it, instead of speaking in a derogative manner. I do have what u r asking about/for.
Well I was actually curious of what study this was from. All I have found was study's saying honey is healthy for you in the raw form but nothing being said about cooking it down. Sorry if I came across as derogatory. I did not mean for it to come out like that. I did think it was well known that when you make a comment like that then you should always follow it with a link to the study, article, paper. Anyway Peace
And I thought it was well known, that it produces carcinogens when heated and so neither proving was needed nor could I get it other than derogatory. But I get it. No problem. When heated, it not only loses its enzymes. It produces hydroxymethyl compounds which are carcinogens. For instance www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ Health and peace to u too
Your recipe is the best one out there. All the others add sugar, but yours only uses honey. Love it!
It's harmful to your body if you bring honey to any temperature above 65-70°F.
All goods what honey have will turn into the poison for any human body.
So, this recipe is not the best, but worsest in the World from all others where are Utube cooks used sugar instead honey.
Sorry for making you unhappy after let you know about this small detail in the recipe.
I can't wait to make this!!!! I have all the ingredients!! Thanks for sharing! It looks yummy!
if you don't have cream you can use evaporated milk. It does not change the flavor.
You make it look so easy
Wow! Really delicious recipe. Honey can bring so much difference in taste. I strongly feel it has to be pure for good taste and health. I have been using Trueney honey in my smoothies and health drinks. I was surprised to see 11 varieties, each one is unique.
WOW NICE SALTY CARAMEL. ..
Ooooh yummy I want to fix this I love honey😊
Late to the party, but thanks for this. I'm going to make it into a sauce (230° F, IIRC) and pour it on some homemade frozen custard and whipped cream. 👍
Thank you!
I love this recipe, I add peppermint at the same time as vanilla, at Christmas time!
I find that cutting is much simpler with a pizza cutter.
were can get a copy of that recipe
www.naturalsweetrecipes.com/honey-caramels/
💖💖👍👍
Funny question so I have to bring it to a boil? The probiotics die at 80° celcius around 170° f
I want to know if its possible to make this without going over 60°celcius. I dont mind if it takes longer
My guess is that it would not work but that is purely a guess. The heat is required to cause the Mailliard effect which is toasting the sugars and causing them to caramelize and without the heat, the flavors will not develop and the color will be pale. Guess the best way to know is to try it but it feels like you'll end up with a honey syrup instead.
@@KevinInglin thanks
@@KevinInglin just feel bad wasting useful probiotics but I tried honey caramel and like it more than sugar caramel. So I guess it has less sugar content
What happens if you put them in the freezer?
They store perfectly fine. They get a little stiff and chewy (and it is great to consume them that way!) but return to normal when they come back to room temperature.
did you do a teaspoon and a half of vanilla or a tablespoon plus 1/2 teaspoon? That looked like a tablespoon!! If it was a tablespoon, how did it taste??
Didn't describe that well apparently. It was one tablespoon + 1 teaspoon. It is amazing. Several dozen people have written me over the years saying they have made this and it has come out amazing for them.
@@nwnjba Thank you for your fast response!!! I want to make these for a friend for Mother's Day!! They look absolutely delicious!!
Can I make this without the butter? Or can vegan butter be used instead? No I'm not vegan I just can't eat butter 😅
Roll them in wax paper so don't stick
brown the butter for the pan.
Took ours to 245 but never got very stiff even when refrigerated. Do you HOLD it at 245 for a while?
We did not have to hold it at 245°F. One thing I know is that thermometers vary. We have three in the kitchen and they all read a few degrees off from each other. I think you do need to bring it up to that temp or it might not set the crystallization properly. If it was not right, it could end up soft and soupy.
I thought of one other thing to consider. Our honey is generally at 17% moisture. If for some reason the honey you started with had a higher moisture content, then perhaps that might have some impact on the outcome; Just trying to think out loud. We measure ours with a refractometer before we bottle it. KI
@@KevinInglin Thanks for the thoughts. Next day, I heated it again to 245 and held it there for a short time. Did get somewhat stiffer but not as stiff as I'd like. Will haveta do again!
I made this this year but the one I made first just has honey . I brought it up to 270 degrees an was saying it would be soft candy an yes it was soft really to soft so the next time I will take it up a little hotter . I also have this one an I will be making it next week. Thanks
Thats what spatulas are for to taste😊
Caramel is like if honey had a hotter sister.
you know that heating honey higher than 45°C creates carcinogens, don't you? :)
and where is your link to this study?
1. I am not here to prove you anything and you may research on your own if you care for your health.
2. If you need help, ask for it, instead of speaking in a derogative manner. I do have what u r asking about/for.
Well I was actually curious of what study this was from. All I have found was study's saying honey is healthy for you in the raw form but nothing being said about cooking it down. Sorry if I came across as derogatory. I did not mean for it to come out like that. I did think it was well known that when you make a comment like that then you should always follow it with a link to the study, article, paper. Anyway Peace
And I thought it was well known, that it produces carcinogens when heated and so neither proving was needed nor could I get it other than derogatory. But I get it. No problem.
When heated, it not only loses its enzymes. It produces hydroxymethyl compounds which are carcinogens. For instance www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/
Health and peace to u too
what doesn't cause carcinogens, id rather die knowing I lived happy then not eating heated honey cause there's a chance ill get cancer.