1 cup sugar
50ml water
ΒΌ cup liquid glucose
200ml cream
2 Tbs butter
Bring sugar and water to the boil in a small pan, swirling to dissolve sugar. Add glucose and cook over medium heat until golden brown, about 8 minutes. Carefully pour in the cream and then stir over heat to dissolve caramel. Stir in butter until smooth.
This sauce keeps for several weeks in the fridge. Thin by microwaving for a few seconds or mixing with a little cream, milk or hot water.
Makes about 2 cups