Sugar, golden syrup, salt, vanilla extract, double cream and butter, are simmered together to create this delicious caramel sauce. Use as a dip or a pouring sauce over ice cream or cakes.
This was the most yummy toffi sauce thanks for making me and my family happy - 17 Jul 2015
The directions leave something to be desired, but with a little tuning, the results are excellent. After stirring in the butter and cream, put the mixture back on the heat until the mixture reaches 234 degrees again. Bubbling will be vigorous at first and gradually die down. Watch carefully when the temperature goes past 220 again, as most of the water is cooked out at this point and the temperature rises quickly. Cool the mixture slightly, and then dip your target ingredients. Dipping apples at around 200 degrees worked well. Pour leftover caramel onto parchment paper and cool in the refrigerator. Allow to return to room temperature and cut into pieces for delicious caramel candy. - 03 Jan 2008 (Review from Allrecipes US | Canada)
Delicious! Thanks M. O'Brien for expanding the directions. This makes a wonderful old-fashioned caramel perfect for making caramel apples. MUCH better than using premade caramels. This one's a keeper! I was able to cover 10 small-med apples with this amount of caramel, with a couple of Tbsp left over (and it won't go to waste!). NOTE: Use a LARGE pot for this recipe. It more than triples in volume after the butter and cream were added. I ended up having to transfer to another vessel because it was boiling over! - 25 Sep 2008 (Review from Allrecipes US | Canada)