- 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.