Line a 9 x 5 baking loaf pan with parchment paper.
In a medium bowl, mash together the raspberries and 5 tablespoons of the sugar. Mash until the berries are completely mushed, then set the mixture aside for about 15 minutes. Strain the berry puree and juice from the seeds using a fine mesh strainer. Scrape the bottom of the strainer and add that to the rest of the reserved berries. Discard the seeds.
Rinse and dry the fine mesh strainer. Sit the strainer over your loaf pan.
In a heavy-bottomed saucepan, add the remaining sugar, honey, and heavy cream together. Stir to combine. Heat on medium and cook undisturbed (do not swirl or stir) until the mixture reaches 245 degrees F.
Once the mixture reaches this temperature, add the remaining ingredients, including the berry puree and stir in well. Cook, scraping the bottom and sides of the mixture, until it reaches 253 degrees F. Keep a close eye on the mixture as it will suddenly shoot up in temperature.
Immediately pour your caramel over the strainer into the loaf pan, scraping the bottom and adding to the pan. Tap the pan against your counter to remove any bubbles. Allow to set for 6 - 8 hours.
Cut into small rectangles and wrap using cellophane, wax paper, or parchment paper.
Notes
While you can sometimes make caramel candies without a candy thermometer, I highly recommend using one for this recipe.
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