honey salted caramel sauce


  • 1 cup of semi-sweet honey
  • 1/2 cup cream (Heavy or whipping)
  • 1 tbsp unsalted butter
  • 1 tsp vanilla
  • 1/3 teaspoon flaky salt.


In a heavy based saucepan add the 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. Let to cool fully.
Warm to serve. Store in the fridge in a sealed container for up to two weeks.

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