MAKES 8 SERVINGS (3-4 CUPS)

½ cup honey, (a light, local honey)

1 cup heavy whipping cream

1 cup unsalted butter, softened

1½ cups golden brown sugar

1. In a medium sized heavy saucepan, combine all ingredients. A heavy saucepan is essential to avoid scorching. Over medium high heat, whisk together ingredients until butter is melted and texture is smooth.

2. Continue to whisk until mixture comes to a full foaming boil. Stir occasionally while maintaining the boil for about 2 minutes for a medium thick caramel, one minute longer for thicker caramel sauce. Caramel will thicken considerably while cooling. If it becomes too thick it may be thinned down with cream in small amounts until the desired consistency is reached, whisking well to incorporate. Can be stored at room temp for 24 to 36 hours. If chilled, you will need to warm.

Photo and recipe: National Honey Board/Trudy Fennel of Delicious Bakery and Catering