HONEY-CARAMEL SAUCE

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Honey-Caramel Sauce image

Take caramel to new heights with a couple spoonfuls of honey. Whip up a batch for our Chamomile-Caramel Sundaes with Stone Fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 1 cup

Number Of Ingredients 6

2 tablespoons honey
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons cold unsalted butter
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Steps:

  • Combine honey, 2 tablespoons water, and sugar in a medium saucepan. Heat over medium, swirling until sugar is dissolved. Bring to a boil; cook until mixture is deep golden brown, 5 to 6 minutes. Remove from heat and carefully whisk in cream, butter, salt, and vanilla (mixture will spatter); let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; gently reheat before serving.

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