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
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.
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.
I didn’t even have to read it. You had me at “burnt honey”. I need to buy more honey….
Then you’re going to be happy about the recipe for Burnt Honey Scones next week! Let us know how you like the sauce.
~ Gus’s Mom
Just made it, put it over homemade vanilla ice cream. It’s like crack…..
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j’aime cette sauce au miel ! bravo