lhis caramel sauce is wonderful on chocolate cake, pretzels, etc. The best part is that it doesn’t have any refined sugar in it, only molasses and honey. The cake I have pictured is made from this recipe and is also absolutely wonderful. I started out trying to make dulce de leche, but it doesn’t seem to turn out with homemade sweetened condensed milk but add a few ingredients and you have this caramel sauce.
1 1/2 cups milk
1/3 cup honey
3 Tbsp. butter
3 Tbsp. molasses
1/8 tsp. salt
Slowly heat the milk and honey up until almost boiling. Reduce heat and simmer 45-90 minutes until it’s thick and reduced by half. Take off the heat and let cool. Place the milk in a glass dish set inside a larger dish filled half way with hot water. Add molasses, salt, and honey and cook in the oven at 250 degrees for 2-4 hours until it’s thick and tastes like caramel
shared at whole food wednesday, allergy free wednesday