Homemade Honey Caramel
A 3-ingredient, hands-off caramel sauce that’s slow-simmered and rich — without a thermometer, and without the stress.
Why You’ll love this caramel
Indulging in the rich sweetness of caramel doesn’t always require fancy equipment or a myriad of ingredients. With just a single item—honey—you can whip up a delightful honey caramel sans the need for a thermometer. Growing up in a small village in Greece, we didn’t have the best or high tech gadgets so we had to be inventive and answer our own questions. Let's dive into this effortless recipe!
Ingredients:
1 cup heavy cream
½ cup honey
1 tbsp unsalted butter (optional for extra richness)
Instructions:
In a small saucepan, combine the honey and heavy cream.
Bring to a gentle boil over medium heat, then reduce to a low simmer.
Simmer uncovered for about 25–30 minutes, stirring occasionally. The caramel will reduce and deepen in color.
Once it thickens to a pourable but creamy consistency, remove from heat and stir in butter (if using).
Let cool before pouring into jars or serving.
Tips: for Sucess
Patience is Key: The key to perfect honey caramel is patience. Avoid rushing the heating process; let the honey transform gradually.
Experiment with Variations: Feel free to experiment with different types of honey to explore varying flavors in your caramel.
Storage: Store the honey caramel in an airtight container at room temperature for up to two weeks, though it’s unlikely to last that long!
Use good-quality honey — the flavor really comes through.
Caramel will thicken as it cools — remove it from the heat a bit earlier than you think.
Store in a jar in the fridge for up to 2 weeks. Reheat gently to soften.
For salted caramel: stir in a pinch of flaky sea salt at the end.
Ways to Use It
Over vanilla ice cream
With baked apples or pears
Drizzled on brownies, banana bread, or yogurt
Swirled into coffee
Or straight from the jar (no judgment)
Frequently Asked Questions
Can I use milk instead of cream?
Technically yes, but it won’t thicken or taste as rich. Stick with cream for best results.
Is this the same as dulce de leche?
Nope! Dulce de leche is made with sweetened condensed milk. This is a lighter, honey-forward caramel.
Can I double the batch?
Absolutely — just use a larger saucepan and extend simmer time slightly.
More Sweet Recipes You’ll Love
Brown Butter Chocolate Chip Cookies
Meyer Lemon Poppyseed Muffins
Strawberry Oat Crumble
Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.