Sherry Caramel

• 30 ml (1 fl oz) honey
• 30 ml (1 fl oz<

Place the honey and vinegar in a small saucepan and bring to the boil. Reduce the heat to medium and continue to cook for 8–10 minutes or until the mixture reaches 110–112°C (230–234°F) and is a caramel. Set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.