Great idea for making sweeties for kids and with kids, also it could be nice idea for a lovely present for any occasion. Crunchy peanut butter adds a nice texture to the chewy caramels or you use smooth nut butter such as almond or hazelnut if preferred. The cooking of the caramel to "soft ball" stage is important for the caramels to set. The caramels are best kept in the fridge as they can soften if left in a warm place. Makes about 30 caramels.

1. Line a 10 x 20cm loaf tin with baking paper.

2. Combine all the ingredients in a small saucepan and gently melt together over a low heat. Once melted, use a whisk to combine.
Keep at a low heat, whisking constantly, while the caramel simmers and thickens. Once the caramel starts to pull away from the sides, after about 6-8 minutes, test to see if has reached "soft ball" stage (or 112°C on a candy thermometer).

3. To test: drop a small amount of caramel into a glass of ice-cold water. Scoop out the caramel ball from the water and squeeze between your fingers. When it is ready it will be similar to the texture of putty, pliable and mouldable, but not too soft or slippery. If not, keep cooking for another 1-2 min and test again. Once the caramel is ready pour into the lined loaf tin and leave to cool on a cake rack then transfer to the freezer to firm up for 20-30 min.

4. Use a sharp knife to cut the cold caramel into 30 rectangles. Wrap each caramel 'lolly-style' in small squares of baking paper then make gifting parcels of 5-6 caramels using tissue paper or squares of fabric. Store caramels in the fridge.

5. To wrap in fabric: pile the caramels in the middle of a square of fabric. Pick up two opposite corners and tie into a secure knot. Repeat with the other two corners to make a small neat parcel. Attach a flower and tie another knot to secure.

TIPS:
it is important to weigh the sugar and honey to have an equal weight to butter.