Food & Cooking Recipes Dessert & Treats Recipes Goat Butter and Honey Caramels 4.2 (6) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 23, 2015 Print Rate It Share Share Tweet Pin Email Yield: 81 caramels Surprise someone special with a homemade batch of delicious caramels from candy historian Beth Kimmerle. Get the Valentine's Day Candy Packaging How-To Ingredients 1 cup goat milk butter 2 cups pure wildflower honey 2 cups heavy cream 1 cup light-brown sugar 1 teaspoon pure vanilla extract 1 teaspoon Maldon sea salt, for sprinkling Directions Line bottom and sides of a 9-inch square pan with parchment paper; set aside. Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil. Continue boiling, stirring frequently, until mixture reaches 250 degrees on a candy thermometer, 45 to 60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight. Turn caramels out onto a cutting board; remove parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrap each in wax paper. Caramels will keep in an airtight container, refrigerated, for up to 1 month. Caramels will soften at room temperature or stay firm if kept chilled. Rate it Print