Orange-Date Caramels

1. Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. In a heavy 2-quart saucepan combine sugar, whipping cream, honey, and the 2 tablespoons butter or margarine. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve the sugar. This should take 6 to 8 minutes. Avoid splashing the mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until candy thermometer registers 250 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

4. Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in chopped dates, chopped almonds, and finely shredded orange peel. Quickly pour the caramel mixture into prepared loaf pan.

5. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece of clear plastic wrap. Makes 32 pieces or about 1 pound.