This recipe will make you two very indulgent jars of sticky, golden, festively-spiced caramel goodness. Drizzle it on ice-cream, pancakes or popcorn, use it in brownies, stir into coffee or hot chocolate or just sneak it straight from the spoon….
- 400g caster sugar
- 250ml water
- 2 cinnamon sticks
- 6 whole cloves
- 2 whole star anise
- 1tsp mixed spice
- 200g butter
- 200ml whipping cream
- Put the sugar, water and spices in a saucepan and bring to the boil. Resist the temptation to stir the mixture or it may crystallise
- Keep it gently bubbling until the sugar melts and the caramel turns a golden caramel colour
- Add the butter and stir until it has all melted. It it very hot and will fizz and bubble so take care
- Take the pan off the heat and slowly mix in the cream
- Pour the caramel through a sieve, into a jug to remove the spices. Pour into two jars and allow to cool
- It will keep in the fridge for two weeks. Allow it come to room temperature or warm slightly for perfect drizzling consistency as the caramel will set firm in the fridge