Salted Caramel Spread
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Eat it straight from the jar or warm it gently to turn into an exquisitely drizzly sauce. Winner of two gold stars in the Great Taste Awards.
Gavin and Stacey, Morecambe and Wise, salt and caramel - some things are just meant to be together.
Easily adds flavour to:
- Vanilla ice cream
- Squidgy toasted crumpets
- Sticky apple cake
- Rich hot chocolate
Butter (milk), Sugar, Syrup, Cream (milk), Water, Halen Môn Pure Sea Salt PDO (2%), Caramel extract (0.5%).
Country of Origin: England, (UK)
This product contains the allergen milk.
100g contains
Energy 1950kj/466kcal
Fat 23.6g
(of which saturates 14.9g)
Carbohydrate 63.1g
(of which sugars 63.1g)
Protein 0.3g
Salt 2.2g
After opening, keep in the fridge and use within one week. Sauce may separate. This is normal. Just give it a stir.
Energy 1950kj/466kcal
Fat 23.6g
(of which saturates 14.9g)
Carbohydrate 63.1g
(of which sugars 63.1g)
Protein 0.3g
Salt 2.2g
After opening, keep in the fridge and use within one week. Sauce may separate. This is normal. Just give it a stir.
- Coring a few apples and filling with salted caramel sauce. Add a splash of whisky to the dish before covering with foil and baking in the oven until the sauce is molten and the apples are soft
- Spreading a thin layer over the base of a sweet shortcrust pastry case before filling with chocolate ganache and setting in the fridge. Finish with flaked salt before slicing into thin wedges
- Mixing with Greek yoghurt before freezing into iced lolly moulds
- Tossing chopped parsnips with salted caramel sauce and orange for a sticky and indulgent winter side dish
