Honey Caramel
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.
Servings: 1 Cup
Calories: 153kcal
Instructions
- Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan.½ cup Honey, ½ cup Heavy Cream, 1 pinch Salt
- 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!
- Before drizzling over your cake, brownies or cookies, allow the caramel to cool for about ten minutes!
Video
Notes
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.
Nutrition
Calories: 153kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 13mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 292IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.1mg
