Honey Salted Caramel

Honey Salted Caramel

YIELD: Makes 1 1/2 cups


1/4 cup - water

1/4 cup - honey

3/4 cup - sugar

3/4 cup - heavy whipping cream

3 T - butter, cold

1/2 tsp. - Kosher salt


Combine the water, honey, and sugar in a medium heavy saucepan and stir to combine. Cook over medium-high heat, without stirring, until the sugar has turned a deep amber color, about 6 - 8 minutes depending upon your batch size.

Meanwhile, warm the cream in a small saucepan – do not allow it to get too hot.

When the caramel is ready, carefully whisk in the warmed cream and pull from heat. Add in the butter and salt, and stir until smooth. Bring to room temperature to serve. Store refrigerated for up to 2 weeks.


Have some fun with this recipe by changing up your honey varietal and type of salt. For instance, a bold buckwheat honey would be perfectly paired with a smoked salt!