Caramel Sauce

You need a large pot for this recipe because one you add the cream to the sugar, the mixture will 'climb' up the pot before subsiding.

• 250g caster sugar
• 160g honey
• 35g butter
• 400g/ml cream
• orange extract (optional)

In a large pan heat the honey and sugar (Once the sugar has dissolved do not stir-or the sugar will crystallise)
allow the sugar to cook to to a light golden colour.

While your sugar is cooking, heat the cream in a pot or microwave until hot but not boiling.

When the sugar is golden, remove the pot from the heat and add the hot cream with a whisk (stand back while you do this - this part creates alot of steam and bubbling).  Stir in the butter.

Once the bubbles have subsided, return to the heat and bring to the boil, stir until smooth then remove from heat and pour into another container, allow to cool

Add orange extract.