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ribbons of honey caramel sauce are drizzled over a scoop of vanilla ice cream

honey caramel sauce recipe

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Imagine silky ribbons of this honey caramel sauce draped over vanilla ice cream, greek yogurt, or your favorite slice of cheesecake. Or, serve as a dipping sauce with fresh fruit!

  • Total Time: 10 minutes
  • Yield: 1 1/4 cups 1x

Ingredients

Units Scale
  • 4 tablespoons butter, at room temperature
  • 1/2 cup honey
  • 2 tablespoons granulated sugar
  • 1/2 cup heavy whipping cream, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Cut the butter into smaller pieces. For 4 tablespoons (¼ cup), I usually cut into about 16 cubes, but it doesn’t have to be perfect. The most important thing is to get the butter broken down into smaller pieces that will melt into your caramel more rapidly.butter is sliced into smaller cubes on a wooden cutting board
  2. Combine the honey and granulated sugar in a medium pot over medium heat. Let the mixture cook, whisking occasionally, until the granulated sugar melts completely and the mixture turns deep golden and caramelized. Important! While the honey and sugar don’t take up a lot of space, the mixture may bubble up quite a lot later in the cooking process, so make sure to choose a tall sided pot that has plenty of room for expansion.a pot containing a mixture of honey and sugar turns deeply golden and slightly foamy as it cooks
  3. Remove the honey mixture from the heat and whisk in the room temperature heavy cream. This is the point at which the sauce may bubble up a lot, so be prepared.heavy cream is whisked into the pot with the honey mixture
  4. Whisk in your cubed butter, letting it melt into the sauce to create a smooth and glossy caramel.  cubes of butter slowly melt as they swirl into in the caramel mixture
  5. Allow your caramel to cool for about 5 minutes, then stir in the vanilla extract and the salt. Letting the caramel cool briefly will help to preserve the nuanced flavor compounds of the vanilla, which can be sensitive to high heat. streaks of vanilla extract are visible as it is whisked into the shiny caramel sauce
  6. Check the texture of your honey caramel sauce. If you think you may want it thicker, return it to medium-low heat and cook, stirring constantly, for a few extra minutes. Keep in mind that the sauce will thicken quite a lot as it cools too! Serve as desired.a small bowl of honey caramel sauce is placed in the center of a plate filled with apple slices

Notes

Tips and Tricks for Caramel Success

  • If you have one, use a light-colored pot or saucepan when simmering your honey and sugar mixture. This makes it easier to see changes in color as the sugars caramelize and darken. 
  • Make sure to store your caramel sauce in the fridge in a container that seals tightly. Honey has certain properties that can cause it to pull moisture from humid air, which could make the texture of your sauce thinner over time. I usually store my honey caramel sauce in a jar with a lid. 
  • Author: Kelly
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Desserts, Sauces + Dressings + Dips
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Tbsp
  • Calories: 72
  • Sugar: 8.4 g
  • Sodium: 31.3 mg
  • Fat: 4.5 g
  • Carbohydrates: 8.4 g
  • Protein: 0.2 g
  • Cholesterol: 12.8 mg

Find it online: https://crescentmoonkitchen.com/honey-caramel-sauce/