A good caramel sauce goes well with so many desserts, I’ll even add a touch to my morning herbal coffee brew for a salted caramel flavor! Most caramel sauces are made with heavy amounts of refined sugar, which wreaks havoc on your body. This honey sweetened caramel sauce is naturally sweetened and offers a healthier, yet just as delicious option.
In search of ice cream topping
Last night I made chocolate ice cream from some coconut milk I had just bought. We were going to eat it after the baby went to bed except, the baby wouldn’t go to bed. We finally rolled into bed bleary eyed and exhausted at four in the morning, after Mr. energy had finally exhausted himself. Tonight I decided to pull the ice cream from the freezer, but then I realized I could do better.
Can I tell you something? My secret indulgence is a chocolate sundae with caramel sauce from Dairy Queen. It’s so smooth, sweet and creamy, but so incredibly bad for you! I’m not even sure what all chemicals and artificial flavors are in it.
Honey sweetened caramel sauce
That’s when I had an epiphany and decided to try a sugar free all natural caramel sauce. After much searching I found some inspiration online, but nothing exactly like what I was looking for. The resulting recipe is rich and smooth just like regular caramel, but without the guilt! I wasn’t sure it would thicken properly at first, but I promise you it will!
You don’t have to save this sauce for just ice cream though. It tastes equally delicious on top of some cheesecake, or drizzled on a moist, chocolate brownie. I’ve even been known to sneak a few spoonfuls in straight out of the jar.
Be sure to use pastured cream and butter as well as local honey and a healthy sea salt like Celtic or Himalayan. I’ve included links in the recipe below for ingredients we use if you can’t find what you need locally. So without further ado, here is the best caramel sauce in the universe. (okay maybe not, but it’s pretty darn good 🙂
Rich, Honey Sweetened Caramel Sauce
Ingredients
- 3/4 cup honey (preferably local but you can get it here too)
- 1/3 cup pastured cream
- 1/8 tsp unrefined sea salt - get it here
- 1 tsp molasses - get it here
- 3 T. pastured butter
- 1 t. vanilla - get it here
Instructions
- Combine honey, cream and salt in a heavy bottomed saucepan.
- Cook the mixture over medium heat until it reaches the soft ball stage on a candy thermometer, or 235 degrees. This will bubble up quite a bit so be careful not to burn yourself! Stir slowly and consistently to prevent burning, avoiding the edges of the pan.
- Once its reached the right temperature, remove the pan from the heat and stir in the butter and vanilla.
- Serve warm. Store any leftovers in the fridge and heat slightly to serve.