Name: Honey Caramel Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 Cup
Ingredients: ½ cup firmly packed dark or light brown sugar; 3 tablespoons unsalted butter, cut into cubes; ½ cup honey; ¼ teaspoon salt; ¼ cup heavy cream; Optional: 1 to 2 teaspoons honey-flavored liqueur such Koval Chrysanthemum Honey Liqueur

Condiments

Honey Caramel Sauce

Author: Mary DiSomma

This post is sponsored by Koval Distillery. All opinions are my own.

I think that a drizzle of this homemade caramel sauce can make any dessert feel gourmet. Although it may sound daunting to make, it’s surprisingly simple. I like to add Koval Chrysanthemum Honey Liqueur to my caramel because it gives a lovely depth and a honey-kissed flavor. This liqueur is bright, floral-flavored, made with two different varieties of chrysanthemum flowers and organic wildflower honey that is sourced from Wisconsin. It adds delicate notes to the caramel that make it extra special. This recipe is a holiday go-to of mine because I like to pour a little bit on top of pie and ice cream. It would also be delicious in a warm mug of hot chocolate or a cup of coffee!

Honey Caramel Sauce

Making gourmet honey caramel sauce at home is easy with this recipe. This caramel sauce has only 5-6 ingredients (depending on if you choose to use the liqueur or not) and will keep for up to 5 days in the refrigerator if stored properly in an air-tight glass jar. If your sauce gets too thick in the fridge, simply warm it up in the microwave to loosen the consistency back up!

Yield: 1 Cup
Prep Time: 10 minutes 10 min
Cook Time: 5 minutes 5 min
Total Time: 15 minutes 15 min

Ingredients

½ cup firmly packed dark or light brown sugar
3 tablespoons unsalted butter, cut into cubes
½ cup honey
¼ teaspoon salt
¼ cup heavy cream
Optional: 1 to 2 teaspoons honey-flavored liqueur such Koval Chrysanthemum Honey Liqueur

Instructions

In a medium heavy-bottomed pot, combine the sugar, butter, honey, and salt. Place the mixture on low heat. Stir it constantly until the butter is melted and the mixture is evenly combined.
Add the cream. Bring everything back to a simmer, stirring to combine. Remove from the heat and let the mixture cool slightly. The sauce will thicken as it cools.
Serve immediately or transfer to a glass jar and store in the refrigerator for up to 5 days. If the sauce becomes too thick after being refrigerated, simply reheat it in the microwave to loosen its consistency.