The original was raspberry, I have it at the time cooking were missing and I replaced the berries meats. If You take frozen berries, give them time to melt.

Zelenolistnoe oil, if not, replace the usual + a pinch of salt.

When the berries are melted, pour them on top of the cream and puree them in a blender.

Honey is heated on the fire to liquid, to boil not to bring.

To melted honey, add the powdered sugar, waiting, not stirring with a spoon, when the powder itself is dissolved in honey.

Further, when you use of glucose syrup should also not stirring, bring mixture to a deep shade of amber. But honey, as You know, initially opaque, in this respect, a very special case, so I held it on the fire for a while, for which, in my opinion, can caramelize the glucose syrup.

Carefully pour in the boiling caramel cream and berry mixture. Due to the difference of temperatures, it immediately kristallizuetsya. It must be so, stir the caramel mass, it has again become smooth. Then the most interesting moment is to boil the caramel until the desired degree of thickening. If it does not hold, or Vice versa, candy will not work, or will have totally different candy.) In the presence of the thermometer task is easier - cook the caramel until 118 degrees Celsius. If there is no thermometer, do test for soft ball. Pour in advance in a bowl of very cold water. Sprinkle water, a little caramel and remember that drop between your fingers. If the drop does not break, does not stick to the fingers and retains the elasticity of the caramel is ready.

Remove the caramel from heat, add a piece of salty butter and stir until it dissolves.

Shape with a diameter of about 20 cm cover with plastic wrap and pour into it the resulting caramel. Let cool to room temperature and put overnight in the fridge.

The next day extracted along with the film from the mold and cut the heated knife into equal pieces. Caramel mass should be enough for 70 Grand, I got about 40, but no big.)

Detachable each piece, wrap each candy in plastic wrap or baking paper.

Of course, caramel color is not as bright as when using glucose syrup and the taste has lots of honey notes. However, they are the best, tender and melting, which should be in the original, which is noticeable in the photo below. The taste is very pleasant and worthy. I think that will repeat those wonderful candy! Bon appetit!