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Thursday, Aug. 16, 2012 10:57 pm

Honey vanilla caramel sauce


Honey vanilla caramel drizzled over ice cream is decadently delicious. But in my opinion, its intense sweetness is even more delectable over a dish of plain Greek-style yogurt, with or without fruit.

  • 1 c. sugar
  • 2/3 c. honey
  • 1 1/2 c. heavy cream
  • 1 T. pure vanilla extract
  • 1/4 c. (4 T. or 1/2 stick) unsalted butter, chilled and cut into chunks
  • 1/4 tsp. kosher or sea salt
In a medium heavy-bottomed saucepan, combine the sugar and honey. Cook over medium heat. Stir constantly until the sugar has melted, then continue cooking without stirring, swirling the pan occasionally.

Caramelization stages change quickly, especially towards the end when the syrup can instantaneously change from caramel to burnt sugar, so it’s crucial to keep watching it even when not stirring. Have the remaining ingredients measured out and at hand, especially the heavy cream, because it halts the caramelization, keeping the caramel from burning.

First the mixture will be foamy. Next come large bubbles that eventually morph into small shiny bubbles. Now the syrup starts browning quickly. The edges darken first, then the center.
Now begin stirring again with a heatproof spatula; continue stirring until the caramel is a deep rich brown.
Remove from the heat and carefully drizzle in the cream, stirring until it dissolves. Add the vanilla, then the cold butter chunks; continue stirring until everything is combined.

The sauce can be served warm or cold. It will keep, refrigerated, for at least two weeks.

Makes about 2 1/2 c.


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