Tips for making caramel with palm sugar
I've used this palm sugar caramel recipe before without problems. It uses about 25% honey as well as the sugar.


17oz palm sugar
4.25 oz Honey
14 oz heavy cream


As soon as the sugars get to 320 ℉ (160 ℃), take the pan off the heat and deglaze it with the cream. If you let it sit on the heat any longer, it will burn. After adding the cream simply cook it again until it reaches 250 ℉ (122 ℃). Then, remove it from the heat, pour it into your prepared form, and let it cool to room temperature.