Honey Salted Caramel Sauce Manawa Honey


  • 1 cup Tawari Honey
  • ½ cup cream (Heavy or whipping)
  • 1 tbsp unsalted butter
  • 1 tsp vanilla
  • ⅓ teaspoon flaky salt.


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.

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