We have six uniquely flavoured caramel sauces, made using simple and natural ingredients –
Himalayan Pink Salted Caramel Sauce
It’s tempting to eat this sauce straight off the spoon; it is delicious stirred through natural yoghurt, spread on toast or warmed and poured over ice cream. This is our stalwart sauce. There are other salted caramel sauces around but (we believe) this is the salted caramel sauce.
Gingerbread Caramel Sauce
Made by fusing two existing family recipes this sauce has a taste reminiscent of licking the bowl out after making gingerbread. Wonderful with stewed rhubarb, drizzled warm on ice cream, stirred through porridge or poured on waffles, pancakes and, yes, even bacon.
Lemongrass Caramel Sauce
This utterly delicious sauce, the result of a classic lightbulb moment, possesses the flavour of lemon drizzle cakey-ness Use straight from the jar on pancakes, waffles, cakes, bakes and meringues, stir through natural yoghurt or (our particular favourite) use hot on a good plain ice cream.
Smoked Sugar Caramel Sauce
Think the smokiness of a bonfire with an extra side of oak and you have this delicious sauce! Bake with bananas, use to top crumpets or as a dipping sauce for shortbread sticks. Perfect for toasted marshmallows and s’mores and surprisingly sublime with oatcakes and mature Cheddar!
Liquorice Caramel Sauce
A flavour favourite of ours. Try warm on a pile of ice-cream, as the ooze in banana muffins or the drizzle on an apple tart. Believe us when we say this sauce truly shines when eaten straight-off-the-spoon, especially when it has been in the freezer (the sauce not the spoon!).
Simply Caramel Sauce
This smooth, rich, caramel sauce is the one, no-fuss fabulous ingredient you need to keep things simple. Use it as a surprise cupcake filling, drizzle it on ice cream, pancakes and waffles, add a dash to your stack of profiteroles or swirl it to sweeten a Greek yoghurt.