Caramel

210 g white sugar
3 tbsp water
1,5 tsp honey
180 ml whipping cream
75 g butter, in pieces
1/3 tsp vanilla powder
¼ tsp cinnamon
¼ tsp ginger powder
1/5 tbsp coarse sea salt


Pour sugar into a pot, add water and honey, and heat on a low heat. Do not mix, but swirl the pot around every now and then. When the sugar has melted and has begun to bubble, turn up the heat to medium and simmer until the caramel has turned brown. Then turn the heat to high and boil until it is the color of amber.

Remove from the heat, add the cream (be careful – it will splatter!) and stir until the caramel sauce is uniform. Boil for 1 minute. Take off the heat and mixing constantly with a hand whisk (not electric, but balloon), add the butter – piece by piece. You can add the next piece only when the first one has melted (mixing all the time). 

Add the last piece of butter and then vanilla, cinnamon, ginger and salt and mix 1 minute more (this will help the caramel stay even and smooth), pour into jars, seal, and cool. 

Makes 2 x 250 ml jars