Caramel sauce

  • 200g (1 cup) Golden Churn Butter
  • 250 ml (1 cup) cream, 48% fat
  • 350g (1 ½ cups) light muscovado sugar

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Step 1
Put all the ingredients in a pan over a low heat and stir until the sugar has dissolved.
Step 2
Bring to a simmer and cook gently for 5-7 minutes, stirring, until golden brown.
Step 3
Serve warm or cold - the sauce will thicken as it cools.