Orange Caramels

Preparation

1. Step 1

   Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.

   Step 2

   In a 1-quart heavy-bottomed saucepan over medium-high heat, combine the orange zest, the water, and 3/4 cup of the sugar, and bring to a boil. Remove the pan from the heat, cover, and let stand for 10 minutes.

   Step 3

   In a 3-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the remaining 1 1/2 cups sugar and the honey, stir to blend, and return the mixture to a boil. Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

   Step 4

   Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture until it registers 240°F on the thermometer (8 to 10 minutes), stirring frequently with a wooden spoon or heatproof spatula. Add the orange sugar syrup and continue cooking the mixture until it registers 257°F on the thermometer.

   Step 5

   Remove the pan from the heat, stir in the butter, then pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (2 to 3 hours).

   Step 6

   With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef’s knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.