Honey Caramel

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 <quantity>180<unit>g</unit></quantity> 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 <quantity>180<unit>g</unit></quantity> of honey and stir continuously. Keep boiling until the mixture becomes consistent

Gradually add <quantity>390<unit>ml</unit></quantity> of light cream and stir until incorporated

Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches <temperature>100<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of butter and <quantity>180<unit>g</unit></quantity> of white chocolate

Add <quantity>10<unit>g</unit></quantity> 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!

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