great poured hot over vanilla icecream, cold in cheesecake and over puddings
take half a teacup of white sugar
put it in a small heavy based pan on a low heat
measure out one a teacup of double cream
and half a teacup of evaporated milk (the carnation type)
and 1 teaspoon slightly salted butter
when the sugar is has melted…you may stir it every now and again, and is a very light golden colour add the teaspoon of butter and it will fizz and fry up
wait about ten to fifteen seconds and when it becomes slightly darker (the colour of golden onion skin) add the cream and evaporated milk
the suger will become ahard lump…put on a low heat and the lump will melt, keep stirring
add a few drops of vanilla essence
it takes about ten mins to make
you can make it with muscavado sugar but its quite bitter