Foods chemistry is a fascinating subject, and can explain why certain ingredients are useful or necessary. Corn syrup is used in candies like this caramel to prevent crystallization, so substituting honey would made a huge difference in not only taste but texture. Also, honey becomes bitter when boiled, so the long cooking needed here would also contraindicate honey use. That said, I especially love rich tasting, creamy caramel, but am recently diagnosed as diabetic, so will try making a tiny portion of this recipe and give away or freeze most of it so I can enjoy the taste but still maintain a good blood sugar level. Because of the protein provided by the dairy ingredients, caramel is actually a much better choice than divinity or fondant for sugar-sensitive people because it helps maintain a more even blood sugar count.

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