• 150 grams salted butter

• 100 grams brown sugar

• 100 grams caster sugar

• 100 grams golden syrup

• 250 ml cream (thickened, light thickened or double)

• 1 teaspoon salt

1. Place the butter, brown sugar, caster sugar and golden syrup in a saucepan.

2. Place on a medium heat and bring to the boil. Turn the heat down and simmer for 3 minutes.

3. Stir the mixture every so often.

4. The sauce will become quite thick.

5. After 3 minutes, add the cream and salt and stir again. Be careful as the caramel will foam up and expand a little before settling down again. 

6. Adding the cream will thin out the sauce so simmer for a further 1 - 2 minutes or until the sauce thickens again so that it coats the wooden spoon/spatula.

7. Allow the mixture to cool in the saucepan and resist the urge to taste it as it is scorchingly hot!!

Serve with ice cream and toasted nuts or make a salted caramel brownie. I also love this caramel sauce with sticky date pudding or apple and ginger cake.