Honey Caramel Sauce Recipe
For a long time, honey was the world’s principal sweetener, and in the kitchen, you can celebrate this sweet product by making a light honey caramel sauce using your favorite variety of honey! Enjoy drizzled over carrot cake, or as I did — in an ice cream sundae with ‘honeycomb’ crumbles. I made my sundae even more honey-forward with Milk and Honey’s Lavender Honey flavor.
Yield: Appr. 1 pint
• 13 oz (by weight) Local Honey
• ¼ cup Water
• Juice from ½ a lemon
• ⅔ cup Heavy Cream
• 3 Tbsp Butter
Measure out all of your ingredients. Place a small saucepan on top of a kitchen scale, and zero it out. Then add your honey, measuring it by weight. Measure out your cream and add it to another small pot to gently warm.
Add your water to the pot with your honey and bring it to a boil over medium-high heat. As soon as it starts to bubble, add your lemon juice, and allow it to come to a full boil. This will take approximately 10 minutes.
Remove your saucepan from the heat, and slowly and gradually stir in your warm heavy cream. Be careful, as you may experience some splattering during this process.
Once the cream is incorporated, add your butter a tbsp at a time, allowing each pat to melt before adding the next. If needed, return your caramel to the stove to melt the butter.
Allow your caramel to slowly cool to room temperature, and add to mason jars. Store in the refrigerator, and stir before using.
What will you put your caramel sauce on?
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].