50g/2oz/4 tbsp butter
75g/3oz/6 tbsp light muscovado (brown) sugar
50g/2oz/4 tbsp golden caster (superfine) sugar
150g/5oz/generous ⅓ cup golden (corn) syrup
125ml/4fl oz/½ cup double (heavy) cream
a few drops of vanilla extract
1 Put the butter, sugars and syrup in a pan over a low heat and stir occasionally until melted and smooth. Cook gently, stirring, for 5 minutes.
2 Off the heat, slowly stir in the cream. Add the vanilla extract and stir over a low heat for 1–2 minutes until smooth. Serve the sauce hot or cold.