Häagen-Dazs · Desserts
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Two sweeteners doing different jobs, and neither one is standing in for the other. Honey brings floral and slightly acidic notes that sugar has none of; caramel brings the browned bitterness that comes from cooking sugar hard. Honey is technically useful as well. Its sugars are the simple ones, fructose and glucose, and smaller molecules mean more of them per spoonful. Freezing point drops with that count, so a honey mix stays softer at the same temperature than one sweetened with sugar alone. Salt is the third element and the one holding it together, since honey and caramel both run sweet with nothing sharp in them. The toasted almonds bring the only crunch.
