Caramel Sauce

[Guest guest]

In case you make ice cream..............Ruth

From Comfy Belly:

Caramel Sauce

Here's a recipe for caramel sauce that takes some dedication (about 15

minutes of stirring), but is definitely worth it. And imagine all the

things you can add it too: ice cream, coffee, milkshakes, fruit,

yogurt, just to name a few. I'll be posting a recipe for a cool,

sweet, refreshing drink soon, using this caramel recipe.

I've tried this recipe using heavy cream and coconut milk (from a

can), and both worked well. The overriding flavor is that of the salty

sweetness of caramel (regardless of which cream or milk you use).

Inspiration for this caramel sauce came from this recipe at 101

Cookbooks.

Note This is SCD-friendly, lactose-free, and diary-free when using

coconut or almond milk.

Ingredients

• 1 cup of heavy cream or milk

• 1/2 teaspoon of salt (or a bit less if you prefer)

• 1 cup of honey

Preparation

• Pour the cream or milk into a small saucepan and place on a low to

medium heat.

• Add the salt to the saucepan and stir to dissolve.

• Bring to a steady simmer, and then add the honey. Stir to dissolve.

• Bring the mixture to a steady, low boil, and stir frequently. It

takes about 15 minutes to get to the desired consistency. If you have

a candy thermometer, it should read between 225 and 250 degrees F when

it's ready. Keep stirring.

• When ready, turn the heat off and place the bottom of the saucepan

in an ice water bath. Avoid getting any water in the saucepan.

• Once it is cooled, you can serve it, and store in the refrigerator

in a sealed container/glass jar.