Toffee Sauce

Ingredients

• 220g Dark Brown Sugar

• 200g Salted Butter

• 110g Double Cream

• ½ tsp Vanilla Extract

  Method

  In a large saucepan add the sugar, butter and cream all together and place on a medium heat. Do not stir at this point, you can swirl the pan so that the temperature evenly distributes, but adding utensils before the mix dissolves can cause crystallisation.

  Once the butter melts and you can see the sugar has dissolved, increase to a medium high heat and begin to stir. Continue to stir until it becomes thicker and covers the back of a spoon with a silky layer, then add the Vanilla.

  Once it is done, cover with cling film and leave on the side to cool, it can then be placed in the fridge. If it is too thick when you need it, just give it a very quick ping in the microwave.

  Be careful it heats very fast and will burn easily. Use this for sticky toffee pudding, in ganache over buttercream or just dip your finger in it and enjoy. Don't tell the dentist!!!