Honey Butterscotch Sauce (ice cream topping #2)

honey

We made another topping recipe from the Jeni’s Splendid Ice Creams at Home Cookbook. Jay really likes this Honey Butterscotch Sauce. It has a very strong honey flavor, and is almost floral. Jeni explains in the recipe that the flavor depends on the kind and darkness of the honey you choose. I honestly know nothing about the differences between types of honey, so we guessed on which honey to buy at the grocery store. We went with Kelley’s Texas Country Style Honeywhich is a grade A honey.

Honey Butterscotch Sauce

For this recipe you will need:

1 medium size heavy-bottomed pan

1 spatula

1cup sugar

2/3cup honey

1 1/2cups heavy cream

4T butter

pinch salt

sugar

For this recipe you combine 1cup of sugar with 2/3cup of honey in a medium

honey

saucepan and heat over medium heat until the sugar is melted. While we were working on this step it was hard to tell when the sugar was melted or dissolved. I thought the mixture would become clear when it was melted, but it never did.

this is the point just before it began to boil

Once it begins to boil you stop mixing and just swirl the pan occasionally. You need to watch it closely now, not only by color but also by the smell. It is hard to tell when it begins to caramelize.

foamy

The mixture with be foamy at first and then will have larger bubbles. It should start to darken around the edges at first and then move in toward the center.

larger bubbles
adding butter

Once you’ve achieved the caramel color and flavor you like, remove from the heat and add in 1 1/2cups of heavy cream. Then stir in 4T of butter. Last, add in a pinch of salt.

Peanut Butter Ice Cream, Super Dark Hot Fudge, Honey Butterscotch Sauce.

You can serve this over ice cream immediately, or store it in the fridge for up to 2 weeks, it reheats really well. This sauce pairs well with many ice creams. Jay enjoys it with Peanut Butter ice cream. I tried it with Salty Caramel, yum-0! It also goes well with some Dark Chocolate Sauce! Enjoy!

This recipe is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

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