Ingredients ¶
- 4oz Butter
- 4oz Soft Dark Brown Sugar
- 300 ml Double Cream
- Vanilla Essence
Method ¶
Add the butter and sugar to a pan and bring to a slow boil (this will get very hot), let it bubble away for a good 10-15 minutes, then add the cream and essence, let it bubble away until it starts to turn a rich caramel colour. This will keep for quite sometime in the fridge.