Honey Caramel Sauce

 

1 cup honey, I used orange blossom honey

4 Tbsp salted butter, room temperature, cut in pieces

1/2 cup cream, best if not cold

splash of vanilla, optional

 

Put the 1 cup honey in a small saucepan and bring to a boil over medium heat. Boil gently for 2-3 minutes. Water will evaporate and the honey will darken slightly and begin to caramelize. Remove from the heat and whisk in the 4 Tbsp salted butter. Be careful, the mixture is hot and can sputter. When the butter has melted, add the 1/2 cup cream and stir to combine. Put the pan back on the heat and let cook for a bit more until it reaches 220F on an instant read thermometer. Add the splash of vanilla at this point, if using. Pour into a jar or jars and let cool, undisturbed, at room temperature. When the honey caramel has cooled, cap and refrigerate it until chilled. It will thicken further as it chills. Use your honey caramel within a week.