Sherry Caramel

Preparation info

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By Brent Savage

Published 2010

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  • 30 ml (1 fl oz) honey
  • 30 ml (1 fl oz) sherry vinegar


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.