This recipe was originally featured in Irish Pantry by Noel McMeel. Used with permission.
Makes approximately 64 (1-inch) pieces
Ingredients
Vegetable oil, for brushing
2 cups heavy whipping cream
4 tablespoons unsalted butter, cut into small cubes
1 teaspoon sea salt
4 tablespoons honey
1 cup granulated sugar
4 tablespoons water
½ teaspoon vanilla extract
Garnish: Sea salt
Instructions
Line an 8-inch square baking pan with parchment paper, allowing excess to hang off all 4 sides. Brush parchment paper lightly with oil.
In a medium saucepan over low heat, melt together cream, butter, and salt. Once butter has melted, remove pan from heat and set aside.
In a heavy-bottom saucepan, combine honey, sugar, and 4 tablespoons water, stirring well. Bring to a rapid boil over high heat, and continue to boil until mixture turns a deep golden brown color, approximately 10 minutes, stirring occasionally. Remove from heat.
Pour butter mixture into sugar mixture, working slowly and stirring constantly. Be careful that the mixture doesn’t boil over.
Have a candy thermometer handy. Return mixture to the heat and cook until caramel reaches 250° and turns a light amber color, until it passes the hardball test, approximately 10 minutes. (To test the caramel, carefully drop a teaspoon of the mixture into a bowl of cold water. It’s ready if the mixture turns into a crisp and brittle ball.) Remove pan from heat, then add vanilla extract and stir well.
Pour mixture into prepared pan. Place pan on a cooling rack and allow it to cool. Once it’s fully cooled, refrigerate, covered, for at least 4 hours.
Using parchment paper as handles, lift block of candy onto a cutting board. Cut into 1-inch squares.
Garnish with a sprinkle of sea salt, if desired.
Wrap squares individually in wax paper, if desired. Store in an airtight container for up to 2 weeks, or freeze for up to 1 year.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mystery-is-on-the-menu-in-murder-at-an-irish-chipper-by-carlene-oconnor/