This aromatic sauce is the most delightful and decadent thing outside of salted caramel. It's not only the perfect accompaniment to your pancakes, but it's just what your ice cream needs too.
Place everything but the cream into a large pan and leave on a low heat until the sugar has dissolved. Stir from time to time to see how it’s going.
90 g golden caster sugar, 1 tbsp honey, pinch fine sea or rock salt, juice from one blood orange
Warm the double cream up in a small pan, but it doesn’t need to reach boiling point. This helps to stop the mixture seizing when you add the cream to the caramel.
150 ml double cream (heavy cream)
Crank the heat up to medium high. I had mine on 4 out of a possible 5. Leave to boil for 3-4 minutes or until the large bubbles become much smaller and it looks as though the mixture is starting to caramelise.
Turn the heat off and pour the warm cream into the pan, scraping out any left behind and stir vigorously until the caramel stops bubbling.
Either use immediately whilst still hot, or pour into a jar and leave to set. It will thicken as it cools. Seal with a lid when cool.
Notes
Will keep in the fridge for up to a month.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.