Tonight I had a great idea…homemade ice cream and caramel topping!!!
I got the ice cream going in our Cuisinart, and then made the caramel (I got my inspiration for the caramel from this post at The Nourished Kitchen, and tweaked it to be dairy free):
roughly 1 c. raw honey
Celtic sea salt
Combine in a saucepan and bring to a rolling boil. I boiled for about 20 minutes or so, and I stirred periodically. I did not go by temp this time, so I don’t have a temp for you. It will cook way down and get thicker and…well…caramel colored.
I put it in a bowl to cool in the freezer so it would be ready when the ice cream was done. And that, folks, is where it all went South. I pushed the bowl in too hard to cram it into my very full freezer and some sloshed over the side. On my fingers. Yeah, ouch. And then some. Note to self – caramel on skin tends to solidify quickly. Especially when you run cold water over it. At least I can laugh about it now, although that might be the pain killer talking…
So…after coming home from the ER with my 3rd-degree-burned finger, the caramel was all ready to eat. The ice cream was a wash…put away in the fridge to try again another night. But man, was that caramel good. I ended up just scraping it out of the bowl in chunks. In a perfect world where one does NOT end up at the ER after a freak caramel accident, I would butter a pan and spread it out to cool in the fridge. But hey, this worked too. I sprinkled Celtic sea salt on the top as well. Not the prettiest pic I’ve ever taken, but you get the point. Everyone loved it around here…
And my safety lesson for the night is BE CAREFUL when making caramel. Put it to cool somewhere level and secure, keep your fingers and all other body parts out of it, and make sure your kids won’t get into it until it’s cooled off. And enjoy!!! 🙂
This post was shared at Butter Believer’s Sunday School; The Healthy Home Economist’s Monday Mania; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays; Frugally Sustainable’s Frugal Days, Sustainable Ways; The Nourishing Gourmet’s Pennywise Platter; GNOWFGLINS Simple Lives Thursday; Real Food Freaks Freaky Friday; Food Renegade Fight Back Friday; The Liberated Kitchen’s Grateful GAPS Holiday Foods; 21st Century Housewife’s Gallery of Favorites; Cultured Palate’s Tasty Traditions;
Diary of a Small Town Earth Muffin 
Ouch! Hope you heal fast! I keep a tube of Calendula cream (can you buy Nelsons Burns Cream?) in the kitchen for kitchen accidents – it is amazing, just rub in straight away!
Your caramel looks lovely! I’ve made it with yogurt before but this looks a wonderful dairy free alternative, YUM!
Thanks! Today is a better day… 🙂 I had the Nelson’s Burn Cream recommended – going to check it out today. Have a great day!
Great story! other than the burn of course. The things we do for good food… 🙂 It looks really delicious.
Thanks! 🙂
I’m going to have to try all these recipes this summer. Teach the kids to cook. Body Parts???
Oh ouch! I hope your finger is feeling better! Your salted caramels do look absolutely delicious though 🙂
The caramels were awesome. I made another batch last weekend and am embarrassed to say that I packed away two cups of caramel in two days. 🙂 well, sort of embarrassed haha. My finger is healing but it is taking time. Will be glad when it’s back to normal. Thanks 🙂
So sorry you burned yourself! But wow, what an amazingly easy recipe. Thank you for sharing! This stuff is amazing! Salt and caramel. What an incredible combination. Can’t believe I never tried this before. Gotta pace myself here. LOL 😉 I can see this becoming a frequent treat in our household.
This tastes very strong of honey. The texture is like caramel but the taste isn’t really. I tried adding vanilla to it to tone it down but it’s still very strong. We poured it over popcorn and it’s okay, not great but edible.
Sorry – we’re on the GAPS Diet and honey is the only sweetener we can have…we must just be used to it. I would guess you could try it with sugar but I haven’t.
I’ve had honey caramels before and this recipe is like a honey caramel on crack, super strong flavor. I was sad the honey totally overpowered the coconut. We poured it over popcorn and it was passable, the kids are slowly munching it, but it mostly just tastes like honey popcorn to us.
Sorry about the burn but thanks for your honesty and sharing to prevent others from doing the same!
I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/
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We’ve been using raw honey for our burns. I absentmindedly grabbed my hand around my stovetop coffeemaker filled with boiling water. Immediately I coated my hand with honey. The pain went away and not even a blister formed. As if nothing happened. My daughter got nearly 2nd degree burns on her back once. I coated it with honey and had her wear an old tshirt. Overnight, the redness went away. Her skin healed without even peeling. I’m making your caramel recipe right now. My Christmas present to my daughter- her favorite food.
Thanks! I can’t remember if I commented on this in my post, but that is how I healed that burn up too. No scar. Glad your family enjoys the caramel 🙂 Happy New Year!