A delicious take on caramel sauce, with only four ingredients- and sugar isn’t one of them! Silky smooth, sweet and delicious, honey in caramel is a game changer!
What is honey caramel?
It’s a caramel sauce that’s made with honey instead of sugar. Basically, you caramelize the sugar in honey instead of white sugar. It makes for a delicious sauce, and you could argue you’d feel a little better eating this then you would a caramel made with traditional white sugar (or corn syrup!)
What makes this honey caramel sauce so good?
It’s extremely easy to make. You don’t need to worry as much about burning the sugar as you would when making a dry caramel with sugar.
It requires only four ingredients!
The sauce is delicious. It’s thick and sticky and smooth. It goes so well with so many things.
The honey does give the flavor a little extra oomph. If you love honey, you’ll love sauce!
You could argue that the honey caramel is healthier than regular caramel, especially if you are cutting out refined sugar!
What ingredients do I need:
Just four!
The Honey of your choice
Butter (unsalted)
Heavy Whipping Cream (also known as double cream)
Salt– a pinch of salt in this gives that lovely salted caramel flavor, and offsets the sweetness!
How to make the caramel:
Place a small saucepan on medium heat, and add the butter and honey. Stir occasionally until the butter melts, and then stir to combine the honey with the melted butter.
Raise the heat slightly and let the honey butter mix gently simmer for 10 minutes. You’ll see the mixture will thicken slightly in this time.
Add the cream, whisk to combine and keep whisking until the cream just comes to a boil. Once this happens, remove the pan from the heat and add the salt to combine.
The sauce should be a syrup like consistency and will thicken further as it cools.
What can I use the honey caramel on?
So many things!
Try it on:
Salted Caramel Apple Dutch Baby
Because apples and caramel are a winning combination. On that note, you could even drizzle the caramel on green apples for a winning snack!
I can’t imagine anything more delicious than Creme Brulee Bread Pudding topped with this sauce.
Try it on top of pancakes or french toast, or oatmeal for an over the top delicious breakfast.
See! The possibilities are endless!
Tips and Tricks for Caramel Success:
Use any type of honey you like, you can use flavored honey too!
Make sure you are simmering the honey and butter slowly, so that the honey doesn’t burn.
If the sauce still seems runny and thin after whisking in the cream, lower the heat and let it simmer and reduce for up to 10 minutes. It’ll thicken more as it cools.
If you have leftover caramel sauce in the fridge and want to use it, spoon a little in a microwave safe bowl and microwave for a few seconds to loosen it again.
Storing leftover sauce:
Leftover sauce can be stored in a tightly covered jar for up to five days. Warm as much as you’ll use briefly in the microwave before drizzling on top of whatever you want.
Honey Caramel Sauce
Ingredients
- 50 g butter 1/4 cup, 1/2 stick
- 200 g honey 1/2 cup plus 2 tbsp
- 1 cup heavy whipping ream 250 ml
- pinch sea salt
Instructions
- Melt the butter and honey together in a small saucepan over medium heat. Stir until combined. Increase the heat slightly, and allow to simmer gently for 10 minutes or until slightly thickened and darkened in color.
- Add the cream, whisk to combine, and allow to just come to a boil, then remove saucepan from the heat. Stir in the salt, and let stand for 5-10 minutes for the sauce to cool slightly.
- Use in whatever recipe you like, or allow to cool to room temperature, and store in a tightly covered jar in the fridge for up to five days.
Notes
Nutrition
Honey Caramel Sauce by everylittlecrumb on Jumprope.
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images! Don’t forget to pin for later!
Paige says
Can you re heat this ?
Farah Abumaizar says
Yes definitely! I’d spoon out however much you want in a microwave safe bowl and just gently heat it, 20 seconds will be enough!
Caroline says
Hello! This looks delicious. Never made honey caramel before but it is on my « cooking bucket list » to make!
Will make soon this week. One question, how long can this be stored up in the fridge?
Thanks!
Love from Australia,
Caroline.
Farah Abumaizar says
Thanks so much Caroline! You can store it comfortably for 5-7 days in the fridge. Hope it turns out well! Enjoy it 🙂
Kathy says
I want to make this to whip into frosting… Exactly what I was looking for (NO SUGAR!). thank you
Farah Abumaizar says
Oh plz let me know how it turns out as a frosting!!!
Tiana Richard says
Can this be used for candy filling?
Farah Abumaizar says
Hi Tiana! It’s the consistency or regular caramel sauce, so if you’ve used that previously successfully I don’t see why not!