Honey Caramel Sauce
A super easy 3-ingredient recipe for perfect silky caramel sauce ~ made with honey!
Servings: 2 cups
Equipment
- small saucepan
Ingredients
- 1 cup honey, I used orange blossom honey
- 4 Tbsp salted butter, room temperature, cut in pieces
- 1/2 cup cream, best if not cold*
- splash of vanilla, optional
Instructions
- Put the 1 cup honey in a small saucepan and bring to a boil over medium heat. Boil gently for 2-3 minutes. Water will evaporate and the honey will darken slightly and begin to caramelize.
- Remove from the heat and whisk in the 4 Tbsp salted butter. Be careful, the mixture is hot and can sputter. When the butter has melted, add the 1/2 cup cream and stir to combine.
- Put the pan back on the heat and let cook for a bit more until it reaches 220F on an instant read thermometor. Add the splash of vanilla at this point, if using.
- Pour into a jar or jars and let cool, undisturbed, at room temperature.
- When the honey caramel has cooled, cap and refrigerate it until chilled. It will thicken further as it chills.
- Use your honey caramel within a week.
Notes
*Leave your cream out on the counter to bring the temperature up. Adding cold cream to the caramel can cause it to separate later.
Refer to the post for photos and more details.
Nutrition
Serving: 1 Tbsp · Calories: 57 kcal · Carbohydrates: 9 g · Protein: 0.2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 8 mg · Sodium: 13 mg · Potassium: 9 mg · Fiber: 0.02 g · Sugar: 9 g · Vitamin A: 98 IU · Vitamin C: 0.1 mg · Calcium: 4 mg · Iron: 0.05 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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