Ingredients
50g butter
120g brown sugar
120ml double cream
Method
Melt the butter in a heavy-bottomed pan over medium heat. Add the sugar and cream. Stir until well blended.
Bring the mixture to a boil, scraping down the sides occasionally. Boil for 4 to 5 minutes.
When the sauce has cooled, transfer to a glass jar, and store in the fridge until needed. The sauce will keep for 3-4 weeks.
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