Ingredients
- 175g light soft brown sugar
- 300ml double cream
- 50g butter
- ½ tsp salt
Method
-
Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve.