Thursday, August 25, 2016

Salted Honey-Caramel Sauce

Not all great dishes require extended time and effort to pull off something remarkable and deliciously nosh-worthy.  Take decadent salted honey-caramel sauce for instance.  This homemade treat comes together like a dream in a matter of mere minutes, and from there the sky is the limit on the number of ways to indulge.

From ice cream sundaes, to milkshakes, to cheesecake, to pancakes (you get the picture, no?), a drizzle or two or three of this homemade confection delivers irresistible sweet-salty-caramel-y goodness to your favorite desserts and dishes.

Make. Drizzle. Nosh. Repeat.  All in a day's... Happy Eating!

Salted Honey-Caramel Sauce
1 tablespoon honey
1 cup sugar
1 cup heavy cream
4 tablespoons cold, unsalted butter
1 teaspoon Fleur de Sel (or coarse salt)   
1 teaspoon vanilla extract

Combine honey, 1/4 cup water, and sugar in a medium saucepan.  Heat over medium, swirling until sugar dissolves.  Bring to a boil; cook until mixture is deep golden brown, 4-6 minutes.  

Remove from heat and carefully whisk in cream, butter, salt and vanilla (be careful, mixture will splatter).  Let cool completely.  Sauce can be refrigerated for up to two weeks in an airtight container.  Gently reheat before serving.  Enjoy!

Recipe adapted from Martha Stewart   


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