Rosemary-infused honey caramel sauce

Rosemary-infused honey caramel sauce by Eleanor Ozich

Makes 1 cup

Not only is this a beautiful sounding combo, it’s also a deeply delicious one. So delicious, in fact, that I will confidently announce that it might be one of my favourite recipes in this entire book. I’ll often whip up this caramel sauce to dress up a simple cake. I also need to warn you,
it’s dangerously addictive, so please keep this in mind when you make it.

Rosemary infused caramel honey sauce from Homemade by Eleanor Ozich, published by Penguin Photo: Supplied/Penguin

400ml coconut or cow’s cream

1/2 cup honey or pure maple syrup

1 teaspoon pure vanilla extract

2 sprigs rosemary

In a saucepan over medium heat, combine all the ingredients, and bring to a soft boil.

Turn the heat down to low and simmer for 15–20 minutes, or until the caramel coats the back of a spoon. Stir often towards the end as it can burn easily.

Remove from the heat and carefully strain through a sieve into a clean jar.

Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

Recipe extracted from Homemade by Eleanor Ozich, published by Penguin, RRP: $40.00.