Photo: Jennifer Davick; Styling: Buffy Hargett
Yield
Makes about 1 1/2 cups

How to Make It

Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Ratings & Reviews

th2013's Review

Jennifer808
October 19, 2013
N/A

Jennifer808's Review

th2013
September 15, 2013
Used light corn syrup instead of honey It has a cleaner taste I think. This sauce was so easy and delicious I will be using it all the time now!

EDB123's Review

hcooking
November 25, 2012
Great simple calarmel sauce recipe. Left out the honey because I was going for a purely caramel taste. It was perfect.

hcooking's Review

EDB123
October 15, 2012
Had extra sauce after making the Caramel-Apple Coffee Cake and this was great for dipping apples.