Honey Caramel
There are many, many ways to use this tasty Honey Caramel! Drizzle over Apple Crisp Cheesecake (recipe in this Cookbook), coat popcorn and bake for the best caramel corn (recipe coming soon), use to make a tasty German Chocolate Cake topping, adding an extra special touch to cupcakes, topping for ice cream, dip for caramel apples……. the possibilities are endless and always yummy!
You can have caramel in just a few minutes with no candy thermometer needed!
Honey Caramel Recipe:
1 cup honey
1/4 cup butter
1 cup heavy cream
1 teaspoon vanilla extract
pinch of sea salt
Bring butter and honey to a boil in a medium saucepan over medium heat.
Let boil for 5 minutes, stirring occasionally to prevent bubbling over.
Slowly stir in heavy cream, continue to boil, while stirring for an additional 5 minutes. The color will darken as the caramel cooks.
Add vanilla extract and salt, stir until combined, remove caramel from heat and let cool. (it will continue to thicken as it cools)
Transfer caramel to a jar or other container with a lid, store in refrigerator until ready to use.