Caramel. It’s always been sort of a nemesis for me. Oh, I’ve made it a bunch of times but it’s always a matter of “Is it done yet?” or “Is that golden enough?” or “Gosh, darn it, I left it go too long.” Then you have the crushing disappointment of knowing that if you want caramel you’re gonna have to start all over again.
Not so with this sauce! This Salted Honey Caramel Sauce is so simple you can put all the ingredients in the saucepan and heat it up. That’s it.
Here are the ingredients, plus salt if you want to make it salted caramel. Sometimes I do, sometimes I don’t. It depends on my mood.
This caramel stays on the softer side. In other words, I wouldn’t use this recipe for a caramel that you’d like to become solid (not hard) for on cookie bars or something. This is definitely more suited for a dip or sauce.
When you’re cooking it, make sure to not walk away. The addition of the milk at the beginning makes it more prone to scorching so just keep stirring gently and make sure to scrape the sides often. If you end up with some solid pieces forming around the outside, simply put the sauce through a sieve before serving it. It will still be fine.
There are so many uses for this I can’t even begin. We have eaten this with pears and apples for the last two days, slightly warming it up in the microwave (yes, I still have one of those) to soften it. Makes it like new! Maybe I’ve dipped my finger into it too while walking by it in the kitchen too. Maybe.
If you choose to salt it, go easy. Add a little bit and then taste it. It’s easy to go overboard with it. I usually just sprinkle a bit of flake salt on the top of the caramel in the serving dish. It’s pretty and it tastes great!
- ½ cup butter
- 1 cup brown sugar
- ½ cup raw honey
- 1 can sweetened condensed milk
- Flake salt (optional)
- Place all ingredients except salt into sauce pan.
- Turn heat to medium and bring to boil.
- Stir constantly, scraping sides often.
- Once boiling, turn off heat, add salt and allow to cool.
- Serve warm.
2 comments
In your photo you state 1/2 cup of brown sugar but in the recipe section it’s 1 cup…is that just because we normally pack it in? I’m trying your recipe out tonight!
Ahhhh, that would be a typo on the photo! The correct amount is 1 cup of brown sugar. So sorry. I hope the recipe worked for you. I will correct it ASAP.