Milk Chocolate Lime Caramels

Adapted from Gordon/McBridge Les Petits Sweets, Running Press 2016

270 grams heavy cream

50 grams lime juice

165 grams honey

100 grams granulated sugar

50 grams milk chocolate

4 grams vanilla extract

Cook cream, lime juice, honey and sugar in a medium sauce pan over medium heat until 244F, stirring with a heat resistant spatula. Remove from heat, add in the milk chocolate and vanilla, let sit 1 minute and stir to melt the chocolate.  Pour into a buttered 8” square pan, cool 2 hours and cut as desired.