Honey Caramel Sauce

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I didn’t personally taste this, but it seems to be a big hit. The people that tried it said you can taste the honey. This came from Fine Cooking, and we served it with the panna cotta.

Honey Caramel Sauce

By Faith Durand April/May 2016 Issue

  • 3/4 cup granulated sugar
  • 1 Tbs. mild honey
  • 3/4 cup heavy cream
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. table salt

 

So, you add 1/4 cup of water to the sugar and honey and stir. Put this carefully in the middle of a big saucepan. Put it on like 8, high, and let it boil and boil until it turns a dark amber. You can swirl it or move it around slightly with a fork to help the color be consistent. Once it’s dark amber, you add the cream and stir and stir. boil it on low for 3 minutes, and then take it off the heat and add the vanilla and the salt.

 

http://www.finecooking.com/recipe/buttermilk-panna-cotta-with-honey-caramel-sauce

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