Caramel Sauce made with Honey (Sugar Free)

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Sweet creamy caramel sauce made with raw honey instead of sugar. I use real raw milk butter and cream plus vanilla to make a healthier dipping sauce. My kids love dipping apples into caramel sauce for an afternoon snack.

This recipe makes about 11 fluid ounces or just under 1&1/2 cup of caramel sauce. It only takes around 15 minutes to make and can be doubled or tripled to store for later use.

In a heavy bottom medium sauce pan, add 1/2 cup (168 grams) of honey.

Heat honey on medium low, stirring constantly until honey is simmering and changes to a more golden color, about 3 to 5 minutes. Temperature is around 240 degrees.

Add in 4 tablespoons (60 grams) of room temperature butter. Stir consistently until mixed in.

Slowly add 1 cup of heavy cream, stirring and allowing caramel sauce to golden more.

Simmer for another 5 minutes. Being careful not not burn or scorch the bottom of the caramel sauce. Total simmer time is between 10-12 minutes from start to finish.

Take off heat and mix in 1 teaspoon of vanilla.

Allow sauce to cool enough to taste before adding in salt. About 1 teaspoon of salt is enough if used unsalted butter. Add more for a salted caramel flavor.

The colder the sauce, the thicker the consistency.

Store in an air-tight container. I like mine in the refrigerator. Then I warm up sauce as needed.

Caramel Sauce made with Honey (Sugar Free)

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Sweet creamy caramel sauce made with honey, butter, cream, vanilla and salt.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1/2 cup honey
• 4 Tablespoons butter (room temp.)
• 1 cup cream
• 1 teaspoon vanilla
• sprinkle salt to taste

Instructions

1. In a heavy bottom medium sauce pan, add 1/2 cup (168 grams) of honey.
2. Heat honey on medium low, stirring constantly until honey is simmering and changes to a more golden color, about 3 to 5 minutes. Temperature is around 240 degrees.
3. Add in 4 tablespoons (60 grams) of room temperature butter. Stir consistently until mixed in.
4. Slowly add 1 cup of heavy cream, stirring and allowing caramel sauce to golden more and simmer for another 5 minutes.
5. Take off heat and mix in 1 teaspoon of vanilla.
6. Allow sauce to cool enough to taste before adding in salt. About 1 teaspoon of salt is enough if used unsalted butter. Add more for a salted caramel flavor.
7. The colder the sauce, the thicker the consistency.
8. Store in an air-tight container. I like mine in the refrigerator. Then I warm up sauce as needed.

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