Instructions

1. Fill a saucepan about half full of water and place it on the stove. Place an open jar of honey directly in the water and bring it to a boil.

2. Turn the heat off after the water starts to boil and let the jar of honey sit for a couple minutes. Pour the honey in a heavy-bottomed saucepan. Honey expands as it simmers. Use a saucepan large enough so the honey doesn't reach more than halfway up the sides.

3. Scrape the remaining honey from the jar using a silicone-coated or wooden spoon and add 1 tablespoon of water per pint. Attach a candy thermometer to the saucepan and set the heat to low.

4. Heat the honey until it reaches between 240 and 250 F without stirring it, increasing the heat from low to medium-low. Honey starts to boil at around 240 F.

5. Simmer the honey at 240 to 250 F for 1 to 2 minutes or until it reaches the desired caramelization. You can tell the level of caramelization by color and aroma.

6. Remove the saucepan from the heat and let it sit undisturbed until it cools to warm. Moving the honey too much or stirring it as it cools causes it to crystallize. You want the caramelized honey a little warm so you can pour it in the storage container or jar easily.

7. Pour the honey into a jar or jars and store the honey at room temperature. Caramelized honey keeps indefinitely.