I have made caramel the traditional way many times in the fall for homemade caramel apple cider. However, every year I have to throw out the first batch because I botch it– I burn it, the sugar seizes, or my timing is just too off and the sauce won’t come together like it should. So when I saw this caramel sauce that is ridiculously easy, I had to try it. I found that this is almost completely failproof and so much easier than traditional caramel. Trust me, this needs to be in your recipe collection, if only to impress everyone that you actually made caramel.
First, you melt butter and honey together. Use a whisk to combine, and keep stirring. I couldn’t get great pictures in because this is a time sensitive food, but you need to bring it to a boil until it reaches a dark-ish caramel color.
Take the pot off the burner and pour in the cream. It will foam up like crazy, but you just need to keep stirring quickly to make sure it comes together.
Pour the caramel sauce in a jar if you want to keep it for later. It will be a runny sauce while it is still warm, but if you put it in the refrigerator, it will turn into a thicker dipping caramel. You can always heat it back up if you want it to be runnier again.
Easy Homemade Caramel Sauce
Adapted from Gluten Free Fix
- 1/2 cup butter (1 stick)
- 1/2 cup honey
- 1/2 cup whipping cream (but feel free to experiment with other milks– coconut, half and half, almond, etc.)
In a saucepan, combine the butter and honey and stir frequently as the butter melts.
Bring to a boil, and continue cooking until the sauce is a deep caramel color. You want it to be slightly darker than the end product since it will lighten when you add the cream in.
Remove from heat when the caramel is the right color, and pour in the cream, whisking to incorporate. Use immediately as a sauce or pour into a jar, let cool, and refrigerate to make a caramel dip.