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caramel - honey and cream from Nourished Kitchen not tried yet 1 cup honey
¾ cup heavy cream 2 tablespoons butter ¼ teaspoon finely ground real salt Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened. Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.
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