Salted Honey Caramel

Refined sugar free and only 5 ingredients

I made a recipe a few weeks ago that involved boiling honey and water that bound together a paleo snack bar. I thought to myself “why can’t I make caramel from honey”? Turns out you can. I only needed to add a few additional ingredients to get the texture I wanted.

Salted Honey Caramel
3/4 Cup Honey
1/4 Cup Coconut Cream (from the can)
1/4 Cup Apple Cider (you can sub water or apple juice)
2 Tbsp Butter (you can sub ghee)
1/2 tsp Kosher salt

Combine honey, coconut cream and cider in a small pan over medium heat. Allow it to come to a boil. You must stir is regularly and keep a close eye on the mixture. When it reads 245 degrees on your candy thermometer remove it from the heat. It took mine about 5 minutes but will vary based on your stove top. This temp with produce a thicker caramel, good for covering apples and holding a bit of shape. If you want it a bit thinner remove it from the heat at 235.

Once off the heat add the butter and stir until melted. Finally sprinkle in the salt. If you want to keep it for later pour it directly into a glass storage container. You can always heat it up later to dip your apples or fruit. 

I chose to use my caramel to cover pears. I simply heated up the cooled caramel on my warming burner (super low if you don’t have one). Dip the fruit using a spoon to cover the sides. Hold it over the pot for a few second to allow it to drip off. Scrape excess from the bottom then flip the pear upside down. This allows it to harden a bit so all of the carmel doesn’t slide to the bottom. After a minute invert the pear so it is right side up and dip the bottom in the pumpkin seeds or crushed nuts. This adds some nice texture and helps to steady your fruit. Place the coated fruit on a parchment lined or silpat covered sheet pan. Place it in the fridge to encourage them to cool as quickly as possible.

I hope you enjoy this recipe. Please let me know how it turns for you. Thank you for following along. Becky (The SubUrbane Baker)