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.