Food & Cooking Recipes Dessert & Treats Recipes Honey-Caramel Sauce Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 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. Ingredients 2 tablespoons honey ½ cup sugar ½ cup heavy cream 2 tablespoons cold unsalted butter ¼ teaspoon coarse salt ½ teaspoon pure vanilla extract Directions 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. Rate it Print