Home › The World's Kitchen › Honey Caramels

Honey Caramels

Place in a copper basin two gills each thick honey and thick cream, a half gill Jamaica rum half teaspoon vanilla essence, the juice of half a sound lemon and two pounds granulated sugar, set basin on fire and stir with spatula until it reaches the third degree. Add two ounces good fresh butter and stir while boiling for three minutes longer. Drop on a lightly oiled marble, let thoroughly cool off, keeping one-third-inch thick by means of iron rods placed around it, then cut in half-inch squares, wrap in wax paper and use when desired.