
Honey Caramel
30m
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 180 g 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 180 g of honey and stir continuously. Keep boiling until the mixture becomes consistent
Gradually add 390 ml 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 100 g of butter and 180 g of white chocolate
Add 10 g 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
Light Cream
390 mlWhite Sugar
180 gHoney
180 gRum
1 dashWhite Chocolate
180 gButter
100 gFlaky Salt
10 g
Equipment
Probe Thermometer
Hand Blender