Preparation

• In a medium, heavy saucepan, combine the sugar and honey (you need a lot of extra volume in the pan because the honey makes the mixture foam up during cooking) over medium-high heat. Cook, using a small whisk or metal spoon to stir frequently, until the sugar and honey are blended and the sugar melts.
• Continue to boil, stirring as needed to keep the foam from overflowing, until the mixture is rich amber and smells like caramel, 6 to 8 minutes. At this point, you can test the color of the caramel by spooning a few drops of it onto a heatproof white plate. Do not let the caramel get so dark that it starts to smell burnt or bitter.
• Add the cream and orange juice and boil, stirring frequently, until the sauce has thickened a bit and is very smooth, 6 to 8 minutes. Remove from the heat, stir in the orange zest, vanilla, butter, and a pinch of salt. Taste and add more vanilla or salt if needed, but don’t let those flavors overwhelm the delicate orange and honey notes. Strain the sauce, if you like. Serve warm or at room temperature.

Make Ahead Tips

Refrigerate the sauce in an airtight container for up to 3 weeks or freeze in a ziplock freezer bag for up to 2 months.

Use tangerine or Meyer lemon zest and juice instead of orange.