Honey Caramel Sauce

honey-caramel
Makes 1 ½ cups, serves 6

¾ cup sugar
1 tablespoon honey
¾ cup pareve whipping cream
1 teaspoon vanilla extract
¼ teaspoon salt

In a 2 quart saucepan, heat sugar, honey and ¼ cup water. Melt sugar, stirring and bring to a boil. When sugar is melted, over medium heat, bring to a boil without stirring until golden and a candy thermometer reads 350F, about 10 minutes. Swirl the pan while cooking but do not stir.

When caramel is amber-colored, lower heat to simmer, add the cream, while whisking. Caramel will bubble and may harden, continue whisking until smooth. Simmer 3 minutes. Add vanilla and salt and remove from heat.

Sauce can be covered and refrigerated for up to 3 months.

4 thoughts on “Honey Caramel Sauce

  1. This recipe looks great and I can’t wait to make it except I have looked in several places and have not been able to find pareve whipping cream. What is it and is there a brand that you recommend? Thank you!

    • Pareve whipping cream is made by Rich’s or Mocha Mix. Both are not healthy but in rare instances needed. You can also use a soymilk, rice milk or other non-dairy whipping cream but it won’t be as rich as the non-dairy whipping cream. Many are using coconut milk also.

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