Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/4 tsp salt
Special equipment needed:
- Candy thermometer
- Medium-sized saucepan
- Whisk
- Heat-resistant spatula
- Heat-resistant bowl
Step-by-step instructions:
1. In a medium-sized saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
2. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Continue to cook until the mixture turns a deep amber color, about 8-10 minutes.
3. Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble up, so be careful.
4. Add the unsalted butter, honey, and salt to the pan and whisk until everything is well combined.
5. Return the pan to the heat and cook for another 2-3 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Remove the pan from the heat and pour the mixture into a heat-resistant bowl. Let the caramel cool to room temperature.
7. Once the caramel has cooled, you can serve it immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of dip
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 15g
Protein: 0g
Sodium: 40mg
Sugar: 15g
Substitutions for ingredients:
- You can use light cream instead of heavy cream.
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced caramel dip.
- Add a tablespoon of bourbon or rum for an adult version of the dip.
- Add a tablespoon of cocoa powder for a chocolate caramel dip.
Tips and tricks:
- Be careful when working with hot sugar. It can cause serious burns.
- Use a candy thermometer to ensure that the caramel reaches the correct temperature.
- If the caramel is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
Store the caramel dip in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat the caramel dip, microwave it in 10-second intervals, stirring in between, until it reaches your desired consistency.
Presentation ideas:
Serve the caramel dip in a small bowl with apple slices, pretzels, or graham crackers for dipping.
Garnishes:
Drizzle a little bit of melted chocolate or sprinkle some sea salt on top of the caramel dip for a fancy touch.
Pairings:
The caramel dip pairs well with apples, pears, pretzels, graham crackers, and vanilla wafers.
Suggested side dishes:
Serve the caramel dip as a dessert dip alongside a cheese board or charcuterie board.
Troubleshooting advice:
- If the caramel is too thin, cook it for a few more minutes until it thickens.
- If the caramel is too thick, you can thin it out with a little bit of milk or cream.
Food safety advice:
- Be careful when working with hot sugar. It can cause serious burns.
- Store the caramel dip in an airtight container in the refrigerator for up to 2 weeks.
Food history:
Caramel is a popular confectionery made by heating sugar until it melts and turns brown. It has been around for centuries and is used in a variety of desserts and candies.
Flavor profiles:
The honey caramel dip is sweet, rich, and buttery with a hint of honey flavor.
Serving suggestions:
Serve the honey caramel dip as a dessert dip alongside a cheese board or charcuterie board.
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Taste: Sweet, Creamy, Caramelized, Honeyed