I love caramel. I love it on ice cream. I love it on apples. Basically, if caramel can be there, I will choose it first. So when I found a recipe for honey caramel, I was was all over it. I mean, I love, love, love using my home grown honey.
Now, this recipe can actually be used for making regular caramels. I’ll share how to do that on another post in the near future. But today, I’m going to show you how to make it into a sauce that you can use on your ice cream, on apples, and anything else you can think of to put caramel on.
The first thing you need to do is put all of your ingredients, minus the vanilla and salt into a pot.
Stir it well to combine and to dissolve the sugar.
Let it simmer and bubble away on the stove, stirring occasionally. For the sauce, it will need to reach between 240-245 degrees Fahrenheit. This seems to be just perfect so it is pourable and dippable. If you take it higher than this, you will have regular caramels. You don’t want that for your sauce.
Once you have reached that temperature, you will notice a slight difference in the color. Now you want to add your salt and your vanilla. Stir that in well.
Fill up your first pint jar with the yummy caramel goodness.
Then start filling the 2nd jar with yumminess.
You now have TWO jars of wonderful, honey caramel goodness. Let it cool a bit. Then just cap the jars and put in your fridge. When you want some, scoop it out into a small container and heat it in the microwave for a few seconds for pourable caramel sauce. You can just put the whole jar in too if you want. I just like to do small amounts at a time.
Now dip your apples, or pretzels or put on ice cream or cheesecake or whatever you like. It’s just PERFECT.
- 2 Cups Sugar
- 2 Cups Heavy Cream
- 6 TB Butter
- 1 Cup Raw Honey
- 1 tsp. Vanilla
- 2 pinches of Salt
- In a medium saucepan, combine the sugar, cream, butter, and honey.
- Bring to a boil while stirring, then reduce to a strong simmer.
- Cook, stirring occasionally, until candy thermometer reads between 240 and 245.
- Remove from heat, then quickly stir in the vanilla and the salt.
- Pour the caramel into jars and let cool. Store in refrigerator.