Special equipment: a kitchen thermometer
Add half the sugar to a clean saucepan with 2 tablespoons water. Place over medium-high heat and let the sugar dissolve. Do not stir; instead, gently swirl the saucepan. Once the caramel has turned a dark reddish-brown, remove the pan from the heat and add the cream, honey, butter, and salt. Be careful not to stand over the pan as you do so, as the caramel will steam and bubble. Give the pan a good swirl and then return it to medium heat. Cook for 3 to 4 minutes, or until it reaches 235 degrees F.
Remove the pan from the heat and let cool for a couple of minutes before pouring the caramel into a glass jar. The caramel will keep for a couple of months in the fridge; reheat and add a little water to thin it out.
Continue to cook the caramel over medium heat until it reaches 260 degrees F. Pour the caramel into a small parchment-lined baking dish or rimmed baking sheet. Set for at least 1 hour before using a knife dipped in boiling water to cut into squares or bars.
For spiced caramel, add 1 teaspoon cinnamon and 1/2 teaspoon ground ginger; for a zingy touch, add the zest of 1 orange and 1 lemon; for a chocolaty finish, stir in 3 tablespoons cocoa nibs.
"My Little French Kitchen" by Rachel Khoo. Copyright Chronicle Books 2014. Provided courtesy of Rachel Khoo. All rights reserved.