This was born out of an idea for a scone recipe: “Burnt Honey Orange (maybe Oatmeal) Scones.”  Look for it in a week or so. In the meantime make the sauce and serve it over honey frozen yogurt or ice cream with a slice of Sesame Cake.

BURNT HONEY SAUCE 

(CLICK HERE TO PRINT RECIPE)

INGREDIENTS:

1/2 cup honey

1 cup heavy cream

Optional: 1/2 teaspoon gluten free Tamari/soy sauce. This is if you are partial to a little salt with your sweet and if you like the Asian direction and are planning to use it with the Sesame Cake.

DIRECTIONS:

1.  In a medium sauce pan boil the honey until it’s between the soft and hard ball stages. Stir frequently at first, and consistently as it starts to darken. You won’t need a candy thermometer. Judge whether it’s done by the change in color (medium dark brown) and when it just starts to smoke.

2.  Remove from the heat, let cool for a minute or two before stirring in the heavy cream. If there are heavy clumps of soft ball stage honey, return it to the heat and bring to a boil, stirring constantly until the clumps melt.

3.  Cool for 5-10 minutes before adding the Tamari, and completely before putting into a container to store in the refrigerator.

Note: report from the kitchen: this was delicious over Ben & Jerry’s Vanilla Honey Greek Frozen Yogurt served with a slice of unfrosted Sesame Cake.

Starting the honey to boil

Stirring frequently: amber

“Burnt” or caramelized honey – it had just started to smoke

Adding the heavy cream

Stirring to blend

Soft clumps of “soft-hard” stage honey

Bring to a boil to melt any last clumps – 1 to 2 minutes, stirring constantly

A little more than 4 ounces of sauce

Putting in a jar for later

Getting the last bits with a micro rubber spatula