- 200g (1 cup) Ballantyne Cultured Unsalted Butter
- 250 ml (1 cup) cream, 48% fat
- 350g (1 ½ cups) light muscovado sugar
Put all the ingredients in a pan over a low heat and stir until the sugar has dissolved.
Bring to a simmer and cook gently for 5-7 minutes, stirring, until golden brown.
Serve warm or cold - the sauce will thicken as it cools.