Caramelize Honey

Honey has been considered the food of the Gods for thousands of years. If you love honey, you will love the taste of it when it’s been caramelized. With the addition of a little water, lemon juice and low heat transforms honey into a delicious blend of complex flavors. It’s rich in color, slightly nutty and lightly sweet. It’s perfect over ice cream, on buttered toast, in tea/coffee, or any other recipe that calls for honey.  



  • 450 g (1 lb) honey*
  • 1 tablespoon water
  • ½ teaspoon lemon juice

* I used raw, organic honey


1. In a saucepan, mix together the honey, water and lemon juice

2. Heat over low heat, stirring with a rubber spatula until the mixture starts to simmer.

3. Once simmering, do not stir again, but leave to simmer for 1-2 minutes, no longer.

4. Once the honey is darker in color and has a nutty aroma, remove from heat and pour into a clean bowl, bottle or jar.

5. Allow to cool before using.


16 thoughts on “Caramelize Honey

  1. What if you don’t want to keep the carmelized honey as a liquid? I am looking for a way to drizzle a honey-based syrup, much like carmelized sugar, over honey butter cookies. I don’t want to make frosting – more like the spun sugar stuff – only with honey. Help? Thanks!

  2. what about caramelized honey-syrup. You do all these you described and then you use the caramelized honey 1/1 with water to create the syrup?

    • Hi Kostas, I’ve never made caramelized honey syrup, but my guessing would be to make the caramelized honey, and then thin it down with water to the desired consistency. Good luck!

  3. If you follow these instructions and caramelize your honey, add a couple generous table spoons of your honey to some vanilla bean ice cream, some whole milk, and a cap full of vanilla extract, then blend it all up …. you get an amazing “burnt honey vanilla bean” milkshake!

    • Hi Peter, I’ve never tried this, but based on intuition, I would advise against it if you are cooking the tarte tatin in the traditional way, i.e. heating the sugar, butter and apples (or pears in this case) together before baking with pastry. The reason why this may not work is that the caramelized honey will go through another two stages of heating, once in the skillet and another in the oven. This may cause the honey to burn.

      I could be totally wrong. If you try it, please do let me know how it turned out. Thank you for visiting.

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