Rich Caramel Sauce

Thick rich sauce for over icecream or swirl some through a butter cake before baking.

• Ready In: 12 mins
• Yields: 1 cup

Ingredients

• 60  g butter
• 2  tablespoons  liquid glucose
• 3⁄4 cup brown sugar (firmly packed)
• 1⁄2 cup heavy cream

Directions

1. Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved.
2. Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour.
3. Remove from heat, allow bubbles to subside, gradually stir in cream.
4. Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator.