Salted caramel sauce.
So many calories but so delicious
5oz/150g unsalted butter
4oz/100g soft brown sugar
4oz/100g caster sugar
4oz/100g golden syrup
9fl oz/250ml double cream
½ tea spoon Maldon sea salt.
Melt the sugar, butter and golden syrup and simmer for 3 minutes.
Add the cream and return to a simmer before adding the salt to taste.
Heating the sugar and syrup mixture to 125 Centigrade (260 Fahrenheit) should achieve the caramel flavour without burning.