Honey Caramel

1 cup honey

3/4 cup heavy cream

6 tbsp butter (salted)

1-1/2 tsp vanilla

Combine honey and cream in heavy pan. Heat while constantly stirring. 

Bring to a temp of 265-275°. Remove from heat, add butter and vanilla. 

Continue to stir until butter is melted. Pour into 8x8 pan lined with parchment. 

Cool until semi-hard. 

Cut and wrap.