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
  1. 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
  2. Keep it gently bubbling until the sugar melts and the caramel turns a golden caramel colour
  3. Add the butter and stir until it has all melted. It it very hot and will fizz and bubble so take care
  4. Take the pan off the heat and slowly mix in the cream
  5. Pour the caramel through a sieve, into a jug to remove the spices. Pour into two jars and allow to cool
  6. 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