Honey Sweetens this Caramel Sauce
Honey is a great sweetener for a caramel sauce and this version can be salted or not. We like the counterpoint of the salt with the extra-sweetness from the honey. The flavor of the sauce will vary depending on the honey you choose to use. Read All About Honey for more information. The bourbon is optional, but adds a great dimension. You do need a candy thermometer. This sauce works well on ice cream, pound cake and we love it as a dipping sauce for our Sweet and Savory Fried Vidalia Onion Rings.
- 1 ½ cups honey
- ½ cup heavy cream
- 2 tablespoon unsalted butter, cut into pieces
- 1 tablespoon bourbon
- ¼ teaspoon kosher salt, coarse sea salt or more to taste
- Stir honey and cream together in a deep saucepan and bring to a boil. Swirl pan occasionally as you cook mixture to 240°F. Remove from heat, add butter and whisk to combine then whisk in bourbon and salt. Cool. Refrigerate in airtight container up to 1 month. Reheat in microwave or on stovetop before using. Serve over ice cream or use as dipping sauce for Sweet and Savory Fried Vidalia Onion Rings with Salted Bourbon Honey Caramel Dipping Sauce.
made the sauce for a Orange Marmalade Monkey Bread,
that I put together for the family.
hit a bump in the road when I was putting together the recipe..
everything was set to go, until I went to add the bourbon:(
I didn’t even have a tablespoon worth in the bottle.
had to adapt & improvise.
since it going to be used mainly with an Orange Marmalade bread,
I substituted Grand Marnier orange-flavored liqueur.
I was told it was delicious!!!