Homemade honey caramel sauce makes everything a little more special.

Have you ever tried making caramel from scratch? Everyone loves caramel, and I think that a drizzle of this homemade caramel sauce can make any dessert feel gourmet. Although it may sound daunting to make, it’s surprisingly simple. I like to add Koval Chrysanthemum Honey Liqueur to my caramel because it gives the caramel a lovely depth and a honey-kissed flavor. If you haven’t heard of Koval Chrysanthemum Honey Liqueur before, it’s a bright, floral-flavored liqueur that is made with chrysanthemums and honey. Yum! This recipe is a holiday go-to of mine because I like to pour a little bit on top of pie and ice cream, serve it with my hot chocolate charcuterie, and even use it for making Christmas cookies. 


Tips on How to Store Caramel Sauce

What’s the best way to store homemade caramel sauce? 

This caramel sauce has only 5-6 ingredients (depending on if you choose to use the liqueur or not) and will keep for up to 5 days in the refrigerator if stored properly in an air-tight glass jar.

What do you do if your homemade caramel sauce gets too thick?

If your caramel sauce gets too thick in the fridge, simply warm it up in the microwave to loosen the consistency back up. 

Now, let’s get to making that honey caramel sauce!

Yield: Makes approximately 1 cup
Easy Honey Caramel Sauce Recipe with Koval Honey Chrysanthemum Liqueur

Easy Honey Caramel Sauce Recipe with Koval Honey Chrysanthemum Liqueur

Making gourmet honey caramel sauce at home is easy with this recipe. Drizzling a little bit of this on top of any dessert always makes it a little bit more special.


  • ½ cup firmly packed dark or light brown sugar
  • 3 tablespoons unsalted butter, cut into cubes
  • ½ cup honey
  • ¼ teaspoon salt
  • ¼ cup heavy cream
  • Optional: 1 to 2 teaspoons honey-flavored liqueur such Koval Chrysanthemum Honey Liqueur


  1. In a medium heavy-bottomed pot, combine the sugar, butter, honey, and salt. Place the mixture on low heat. Stir it constantly until the butter is melted and the mixture is evenly combined.
  2. Add the cream. Bring everything back to a simmer, stirring to combine. Remove from the heat and let the mixture cool slightly. The sauce will thicken as it cools. Serve immediately or transfer to a glass jar and store in the refrigerator for up to 5 days. If the sauce becomes too thick after being refrigerated, simply reheat it in the microwave to loosen its consistency.
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January 18, 2023 — Mary DiSomma