This caramel is the perfect topping for ice cream, pancakes, toasts, or any of your favorite desserts! The recipe mixes the perfect combination of rum and honey flavors, with a hint of salt and rich toffee texture. You can store it in a glass jar in the refrigerator.
Melt 180g of white sugar in a pan over medium heat until it turns into a light golden color. Avoid stirring; instead, move the pan in a circular motion
Add 180g of honey and stir continuously. Keep boiling until the mixture becomes consistent
Gradually add 390ml of light cream and stir until incorporated
Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches 100°C
Add 100g of butter and 180g of white chocolate
Add 10g of flaky salt and mix until the chocolate and the butter are completely melted and combined
Add a dash of rum and mix to combine
Mix with a hand blender until you get a smooth and bright sauce. The honey caramel is ready
Use it as an ice cream topping. Enjoy!
Yield 1 kg