Honey Caramels

2 c. heavy cream

1 c. butter

1 c. sugar

¾ Karo syrup

2 c. Cox Honeyland's Honey

1 tsp. vanilla

 

Mix together all ingredients except one cup of cream. Bring to a boil. Slowly add the other cup of cream, careful to not break the boil. Cook to 238 °F for a firm ball. Add vanilla, stirring vigorously. Pour into a 9x11 inch pyrex dish, lightly coated with margarine. Allow to cool. Cut to size.