Making candy can be terrifying. I can’t tell you how many times I’ve attempted to tackle candy making. You can find me in the kitchen whisking like a mad woman, desperately calling for a friend to wipe the sweat of my brow (you can’t stop string after all!), and fiercely watching the candy thermometer only to be rewarded with a sup-par result. Caramels that are too hard. Hard candies that are the consistency of what your caramels should have been. What exactly does soft ball and hard crack mean anyway?
And then lets talk ingredients. Refined sugar, butter, food coloring, a stomach ache. Is healthy candy making possible? Is candy making possible? I set to find out. Que the Mission Impossible theme song. Nah Nah Nahhhhhh…..
For my caramels I would use honey for a punch of sweetness and count on tahini for killer flavor and a creamy consistency. You know what? It worked. Maybe Tom Cruise and I have more in common than I thought…
- 2 cups honey
- 2 cups tahini
- 1/3 cup chopped pistachios
- 1/3 cup chopped apricots
- Line a 7x11 baking dish with parchment paper.
- In a medium saucepan heat the honey to 240 degrees Fahrenheit. Remove from the heat. In a separate saucepan heat the tahini until warm to the touch. Stir the tahini into the honey. Once combined, add in the pistachios and apricots. Pour into prepared pan.
- Allow the caramel to cool to room temperature. Transfer to the refrigerator and allow to chill until set. slice into 1 inch square servings. Serve.
These caramels are quite soft and can get a little melty in warm kitchens. Store in a cool place or wrap the finished caramels in parchment or wax paper.