Diary of a Foodie

Monday, December 22, 2014

Honey Salted Caramel Sauce

I was making salted caramel sauce last week for some cookies I was making and I ran out of corn syrup. Seeing as I didn't want to go to the store at 8 pm, I decided to see if honey would work. It not only worked, it is better than the original. The honey gave it a slightly floral flavor.  This is a great Christmas present for friends and family and very versatile in your own kitchen. Use it for cookies, ice cream sundaes, topping cheesecakes, for a cupcake filling, or just take a spoon and eat straight from the jar. This recipe requires a candy thermometer. They are only about $5 at any kitchen supply store.

Honey Salted Caramel Sauce

1 1/2 c white sugar
1/2 c honey
1/3 c water
1 c heavy cream
1 stick butter
2 tsp Kosher salt
1 tsp vanilla

In a 2 qt, heavy bottomed sauce pan, add sugar, honey and water, stirring until sugar is melted, over medium high heat. Once sugar is dissolved, stop stirring. Bring mixture to a boil and allow to cook until it becomes golden in color and thermometer reaches 300 degrees. TIP: Make sure thermometer is in the sugar mixture and NOT touching the bottom of the pan. Add the cream, butter, and salt. IT WILL BUBBLE UP VIOLENTLY. Using a clean wooden spoon (not the one used to stir the sugar at the beginning of the recipe), stir until cream and butter are incorporated. Bring caramel sauce up to 260 degrees F. Once it reaches this temp, remove from heat and add vanilla. Stir in completely. Carefully pour hot caramel into clean Mason jars.

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