When a friend of mine told me she made caramels, I thought I needed to try it, too. The recipe she sent me from Two Tarts (which was adapted from Chez Pim) uses honey instead of corn syrup, which is definitely a plus.
Mine came out a little soft but I think that’s because I didn’t have a candy thermometer. It held its shape, though, and was still delicious. It also worked perfectly as a filling for chocolates.
