Honey-Caramel Sauce

Prep Time:
15 mins
Total Time:
15 mins
1 cup

Take caramel to new heights with a couple spoonfuls of honey. Whip up a batch for our Chamomile-Caramel Sundaes with Stone Fruits.


  • 2 tablespoons honey

  • ½ cup sugar

  • ½ cup heavy cream

  • 2 tablespoons cold unsalted butter

  • ¼ teaspoon coarse salt

  • ½ teaspoon pure vanilla extract


  1. Combine honey, 2 tablespoons water, and sugar in a medium saucepan. Heat over medium, swirling until sugar is dissolved. Bring to a boil; cook until mixture is deep golden brown, 5 to 6 minutes. Remove from heat and carefully whisk in cream, butter, salt, and vanilla (mixture will spatter); let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; gently reheat before serving.

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