How about something sweet? Honey caramel sauce is easy to make, very tasty, and the perfect apple dipper for a sweet new year.
This recipe almost didn’t happen! Okay well it happened, but I wasn’t going to put it on the blog. I was just playing around in the kitchen, dreaming of the Jew Year coming up (it cannot come soon enough, right?), and tested out this honey caramel sauce for funsies.
Well, it was so delicious I knew I had to share it with you. Keeping this honey caramel sauce recipe all to myself seemed like a selfish way to start 5781. So I took a few quick photos and here we are!
I love the idea of using this sauce as a honey substitute for your apples and honey Rosh Hashanah needs. Or pair it with honey! Or make it just because! Or drizzle it on ice cream! Or a brownie. OMG.
Honey Caramel Sauce
- ½ cup dark brown sugar (or light)
- 3 tbsp unsalted butter, sliced
- ½ cup honey
- ¼ tsp salt
- ¼ cup heavy whipping cream
- In a medium heavy-bottomed pot, bring brown sugar, butter, honey and salt to a simmer while stirring. Simmer until thick and all the ingredients have integrated.
- Add the cream, stir, and bring back to a simmer. Simmer for 1 minute. Let the caramel cool, it will thicken as it cools. Serve with apples or whatever you like! Store leftovers in the refrigerator for up to five days. Re-heat in the microwave or stovetop if it gets too thick.