Honey Caramel Sauce

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Ah, honey caramel sauce. The caramel flavor everyone loves with a light, airy taste. Honey can be used for a variety of things, not just food. I use raw, local honey in all my recipes. This stuff is too good to make into some sort of face mask or hair removal treatment. Some things simply must be eaten.

I am in love with raw honey. The taste alone gets me, but the way it holds its own in recipes has me sold out. I am not new to cooking with honey. When I used to buy generic honey from the store (gasp) I had no clue what was missing. The flavor wasn’t nearly as prevalent and the texture was slightly different.

Getting the ingredient portions right for this recipe was tricky, but definitely worth it. My kids hardly complained about “bad batches” either.😉

Uses For Honey Caramel Sauce

Honestly, I haven’t found a dud, but here is what I know works!

What do you love to do with caramel sauce? Whatever it is try this honey caramel sauce instead of your regular one. Looking for a darker caramel flavor? Click here to read about our caramel sauce using coconut sugar.

Honey Caramel Sauce

Calories per serving: 142.7

Fat per serving: 9.721

Saturated fat per serving: 6.122 g

Carbs per serving: 15.2 g

Protein per serving: 0.298 g

Fiber per serving: 0.036 g

Sugar per serving: 15.2 g

Sodium per serving: 4.848 mg

Cholesterol per serving: 29.1 mg

Ingredients

  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 3/4 cup honey I use Chico Honey Co

Instructions

  1. In a medium saucepan, heat all 3 ingredients.
  2. Stir consistently until the sauce reaches a low boil. I usually set my stove top to medium-high for this, then reduce slightly once it boils.
  3. Stir rapidly, careful not to spill, for 3 minutes.
  4. Remove from heat, and allow to come to room temperature. You can store the caramel sauce in the refrigerator for up to a week.

Notes

* This sauce is "pourable". If you're wanting a thicker sauce, lower the honey down to 1/2 cup plus 1 Tablespoon.

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