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–+ servings
Thick spiced honey caramel in a clear glass bowl

Spiced Honey Caramel Dip and Topping for Later Full GAPS

A firm-ball honey caramel dip and topping with additive-free coconut cream, cultured butter, homemade vanilla, cinnamon, cloves, and allspice.
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Cook Time 25 minutes
Servings: 1 batch
Course: Condiment, Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup raw honey
  • 1/2 cup qualifying coconut cream organic, additive-free, with no guar gum or locust bean gum
  • 2 tbsp homemade cultured butter after applicable dairy introduction
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp homemade vanilla extract no added sugar or non-GAPS additives

Equipment

  • Le Creuset Signature stainless saucepan
  • Clip-on candy thermometer
  • Stainless spoon
  • Heat-safe trivet
  • Large bowl for an optional ice-water bath
  • Glass storage jar

Method
 

  1. Combine the raw honey, coconut cream, and cultured butter in a small heavy-bottomed stainless saucepan. Stir over medium heat until the butter melts and the mixture becomes uniform.
  2. Bring the mixture to a boil, then lower the heat to maintain a steady simmer. Clip on a candy thermometer and cook until the caramel reaches 245°F to 250°F, the firm-ball stage. This takes at least 25 minutes.
    Honey caramel boiling near 248 degrees in a stainless saucepan with a clipped thermometer
  3. Remove the saucepan from the heat. Let the caramel cool until the bubbling stops and it begins to thicken. To cool it faster, set the bottom of the saucepan briefly in an ice-water bath, remove it as the caramel thickens, stir, and repeat only as needed.
  4. When the caramel is still warm but visibly thickening, add the allspice, cinnamon, cloves, and homemade vanilla. Stir until the spices are evenly dispersed and no dry pockets remain.
    Thick amber caramel leaving a slow spoon trail in a stainless saucepan off heat
  5. Use warm as a dip or topping, or transfer to a clean glass container after cooling. The caramel will continue to firm as it cools.

Notes

Later Full GAPS after the applicable cultured-butter dairy introduction.
The source establishes at least 25 minutes of cooking but no fixed cooling time or finished volume.
Use qualifying organic additive-free coconut cream with no guar gum or locust bean gum.
Use linked homemade vanilla with no added sugar or non-GAPS additives.
The 245°F-to-250°F firm-ball endpoint controls the final texture.

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