Wedgewood Salted Caramel Sauce

This creamy, salted toffee flavoured sauce is a delicious pantry staple to keep in your fridge for when the whim takes you to get inventive. Highly versatile, dazzle your friends and family with your creativity. Pour over ice cream, drizzle on pancakes, add to a hot brie, throw over puddings and cakes, spoon into milkshakes…there is no going back….this recipe is liquid alchemy!

You Need

250g Castor Sugar 

200g Wedgewood Dark Miombo Woodland honey 

5g Maldon sea salt 

130g Butter (cut into cubes)

300ml Fresh Cream 

Heat the sugar, honey and salt in a saucepan on a low heat. Stir for 5 minutes until there are no sugar granules visible. 

Add the butter and continue to stir slowly for 3 minutes.

Add the cream and keep stirring until the mixture is a beautiful golden colour (about 5 minutes to reach temperature). 

Allow to cool slightly and then….go wild!

To store, pour the Wedgewood Salted Caramel Sauce into a sterilised bottle. Our sauce keeps for six weeks in the fridge (if you have a lock on it!)