Quick Salted Caramel Sauce
Servings 8 people
whisk or fork
- 1 cup cream
- ½ cup raw honey (you can sub sucanat, or coconut sugar – when made with sucanat or coconut sugar, the recipe will be a deeper caramel color than with honey)
- ¼ cup butter
- 1 pinch sea salt
Place cream, honey (or sucanat/coconut sugar) and butter in a small pot. Bring to a boil over medium/high heat, whisking occasionally.
Reduce heat to medium and allow to boil gently for 7-12 minutes. Coconut sugar is more prone to burning so I keep the cooking time around seven minutes and check it often. Honey, on the other hand, takes the longest to develop a caramel flavor – about 12 minutes, sometimes longer.
Stir in the salt and then place in the fridge to cool. Warm to room temperature before serving.
Calories: 218kcal | Carbohydrates: 18g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 68mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg