salted burnt honey sauce

  • ¼ cup (90g) honey
  • ½ cup (125ml) sweetened condensed milk 
  • 1½ cups (375ml) single (pouring) cream 
  • ¼ teaspoon sea salt flakes
  1. Place the honey in a large saucepan over high heat and cook for 2–3 minutes or until dark golden brown. 
  2. Add the sweetened condensed milk and cream, whisking well, and bring to the boil. Reduce heat to medium and cook, whisking, for 6–8 minutes or until thickened. 
  3. Add the salt and whisk to combine. Makes 1¾ cups. 

+ Serve with toasted waffles or drizzle over ice-cream. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.

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