Ingredients
Ingredients
250g caster sugar
142ml pot double cream
50g butter
Direction
Tip the sugar into a heavy-based frying
pan, stir in 4 tbsp water, then place over
a medium heat until the sugar has dissolved.
Turn up the heat and bubble for 4-5 mins
until you have caramel. Take off the heat,
then carefully stir in the cream and butter.
Leave the sauce to cool, then tip into a
squeezy bottle.