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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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Instructions Checklist
  • 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.

Tips

Up to 1 week ahead prepare and wrap caramels. Store in a cool dry place in a tightly covered container.

Nutrition Facts

89 calories; 5 g total fat; 2 g saturated fat; 12 mg cholesterol; 12 g carbohydrates; 1 g fiber; 1 g protein; 146 IU vitamin a; 1 mg vitamin c; 10 mg calcium; 0 mg iron;

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