In a heavy based saucepan add the Tawari honey and over a medium heat bring to a rolling boil. Reduce the heat to low and maintain a bubbling simmer for 4-6 minutes. Stir frequently.
When the colour has reached a golden brown remove from the heat and add the salt, butter, cream and with a whisk whip to combine well. Be careful when adding these last ingredients as it might spit a bit due to the heat of the honey. Leave to cool, but serve warm when you want it.
Store in the fridge in a sealed container for up to two weeks.