Sauces man. I'm into 'em lately. I used to find them intimidating for some reason. Caramel especially. It just seemed so easy to screw up. Cook it too long, it'll set or harden. Cook it not long enough, it'll be too runny and lack caramel-y depth. And then in comes the candy thermometer. The moment a recipe mentioned candy thermometer, you betta' believe I x'ed outta that window like whoa.
That's no way to live people!
If you're like me, approach sauces in baby steps. Like this Salty Honey Caramel Sauce, conveniently. Delicious? Yes. Difficult? No. Candy Thermometer? HECK NO! This sauce is less finicky than a thermometer sauce but no less delectable. Yes, I said delectable. This sauce has earned it.
Here's the recipe!
Salty Honey Caramel Sauce
- 1/2 cup honey
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon sea salt (or more to taste)
1. In a medium saucepan, melt the honey, butter, and brown sugar on medium high heat. Once melted, let the mixture come to a bubbling boil for 2 full minutes and stir continuously.
2. Add the sweetened condensed milk (it'll bubble up a bit) and stir to combine. Allow to cook for another minute or two as the mixture thickens slightly. Remove from the heat and add the salt; stir to combine.
3. Drizzle over ice cream, pie, apples and more! Store in an airtight container and refrigerate. To use, heat in the microwave on low power.
Recipe barely adapted from Tasty Kitchen.