Halen Môn salted caramel spread is excellent drizzled over creamy gelato, golden crêpes and baked cheesecakes. The rich spread has a sprinkling of Halen Môn’s signature Anglesey sea salt, which pairs beautifully with the sweet caramel.
This versatile spread can be used in a variety of bakes, or simply enjoyed straight from the jar. Use it when making banoffee pie, drizzle over babka bread, or warm gently so that the spread loosens a little, and spoon over crumbles and ice cream. You could even try adding it to a glaze for pork or baked ham.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Ingredients: Butter (milk), sugar syrup, cream (milk), water, Halen Môn Anglesey sea salt PDO (2%), caramel extract (0.5%)
Allergy advice: For allergens, see ingredients listed in bold.
Storage: After opening, keep in the fridge and use within one week. Sauce may separate. This is normal. Just give it a stir.
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