? tsp. cream of tartar or a dash of vinegar or fresh lemon juice
? cup chilled heavy cream
PREP TIME
35m
COOK TIME
3h
TOTAL TIME
3h35m
YIELD 6 servings
Instructions
Bring honey to a boil in a medium saucepan (slightly larger than you think you’ll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes.
Remove from heat and stir in salt.
Carefully pour in cream (this will help stop the cooking).
The honey will bubble and sputter, so be careful.
Stir with a wooden spoon or rubber spatula until homogenous.
Let burnt honey mixture cool, then transfer to an airtight container.
Cover and chill until cold, at least 3 hours.
Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.