My simple, three-ingredient Honey Caramel Sauce recipe is about to become your go-to for an effortlessly sweet touch. Perfect for those who adore the classic taste of caramel yet yearn for something with an extra special flair, this sauce is a delightful game-changer.
All you need is honey, cream, and a hint of salt. Forget about candy thermometers and complicated methods; this caramel recipe is straightforward and foolproof, ensuring perfect results every time. In just a few minutes, with a gentle stir and attentive eye, you'll create a sauce that's both luxuriously silky and irresistibly rich.
The beauty of making caramel with honey lies in the depth of flavor it brings, distinct with each variety. Choose from the delicate, floral essence of lavender honey, the bold intensity of buckwheat honey, or the gentle sweetness of clover honey. Each type infuses the caramel with its unique charm, allowing you to explore and reinvent this 3-ingredient caramel sauce with every batch.
This caramel honey sauce is much more than a topping; it's a transformative addition to countless treats. Drizzle it over a scoop of fudge brownie ice cream, use it to upgrade your honey lattes, or offer it as a dip for crisp, fresh fruit. It's also splendid over pancakes, waffles, or as a luscious topping for my triple chocolate brownies. So grab your favorite jar of honey and join me in this delightful, saucy escapade!
⭐ Why You’ll Love This Honey Caramel Sauce Recipe
- Beginner-Friendly - Creating this heavenly caramelized honey sauce is as easy as brewing a cup of coffee. All you need are 3 simple ingredients and a few minutes of kitchen time!
- Deliciously Versatile - Anything your normal dessert sauce can do, this one can do better. When it comes to using this caramel sauce with honey, the possibilities are endless, and the results are always irresistibly delicious.
- Twist on a Classic - Imagine the rich flavor of your favorite caramel sauce, now infused with the irresistible essence of honey. Depending on what variety you use, your caramel can take on wildly different characteristics. It's like a choose-your-own-adventure, in cooking form!
As promised, you only need a handful of ingredients to make this caramel honey sauce. Here’s what to grab:
- Honey - When it comes to honey, you have a boatload of choices. I recommend purchasing from local producers, which generally have single-batch options. Honey is a great souvenir for when you’re traveling — for example, you can’t get sourwood honey here in California, but it’s a specialty in the Appalachians. Have fun experimenting with different types to discover your favorite!
- Heavy Cream - The higher the fat content, the richer the mouthfeel. That said, you can swap in slightly lighter “whipping cream” if needed.
- Salt - A touch of salt helps the caramel sauce taste sweeter while also helping to draw out the unique flavor notes of your honey varietal.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Vanilla Bean Infusion: Infuse the heavy cream with a vanilla bean pod (split and scraped) for a classic, aromatic touch. This adds a subtle, yet rich vanilla flavor that complements the floral notes of the honey.
- Cinnamon Spice: Add a dash of ground cinnamon or a cinnamon stick during the cooking process. Cinnamon pairs wonderfully with honey, offering a warm, spicy undertone that's perfect for fall-inspired desserts.
- Citrus Zest Twist: Grate in some orange or lemon zest for a zesty, fresh flavor. This brightens up the sauce and adds a lovely citrus aroma, making it a great pairing for lighter desserts or fruit-based dishes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How To Make Honey Caramel Sauce: Step-by-Step Instructions
Step 1: Combine ingredients. Combine the heavy cream and honey in a saucepan.
Step 2: Boil. Bring the honey, salt, and heavy cream to a boil over medium/high heat in a medium saucepan.
Step 3: Simmer. Reduce the heat to medium and simmer for 5-6 minutes.
Step 4: Enjoy!! If storing, allow the caramel to cool to room temperature before storing it in an airtight container.
👩🏻🍳 Expert Tips
Here’s how you can ensure your caramel honey sauce turns out perfectly every time:
- Quality Ingredients: Start with high-quality ingredients. The flavor of your caramel sauce heavily relies on the type of honey you choose. Opt for organic, pure honey for the best taste. Similarly, use fresh, heavy cream for a rich and creamy texture.
- Balancing the Flavors: The pinch of salt is crucial—it cuts through the sweetness and balances the flavors. Don’t skip it!
- Gentle Heating: Combine the honey and heavy cream in a saucepan and heat the mixture gently. Rushing this process can lead to the honey burning or the cream separating. A low and slow approach ensures a smooth, well-incorporated sauce.
- Consistent Stirring: While the sauce heats, stir it consistently but gently. This prevents the honey from settling at the bottom and burning, and ensures an even distribution of heat.
- Watch for the Right Consistency: Look for the sauce to thicken enough to coat the back of a spoon. Remember, the sauce will continue to thicken as it cools.
- Adjusting Viscosity: If your sauce ends up too thick after cooling, gently reheat it and add a bit more cream to thin it out. Conversely, if it’s too thin, cook it for a little longer, allowing more moisture to evaporate.
💭 Recipe FAQs
At what temperature does honey caramelize?
Honey begins to caramelize (i.e. the naturally-occurring sugars in the honey start to break down and develop a rich, golden brown color) at around 320°F (160°C). It's important to monitor the temperature closely and use no higher than medium heat, as it can quickly go from gorgeously caramelized to burnt and acrid.
How should I store honey caramel sauce?
This homemade honey caramel sauce should be stored in an airtight (preferably glass) container, in the refrigerator. Properly stored, it should last for up to two weeks. Before using it again, you may want to gently reheat the sauce to restore its pourable consistency, as it tends to thicken when chilled. Feel free to reheat it in a microwave in short bursts or over a double boiler on the stove, stirring occasionally.
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- ½ cup (170 g) Honey
- ½ cup (119 g) Heavy Cream
- 1 pinch Salt
- Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat. The caramel will firm up as it starts to cool!½ cup Honey, ½ cup Heavy Cream, 1 pinch Salt
- Before drizzling over your cake, brownies or cookies, allow the caramel to cool for about ten minutes!