About this recipe: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.
300g caster sugar
350g golden syrup
1 teaspoon salt
500ml double cream
115g unsalted butter, at room temperature
1 teaspoon vanilla extract
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Method Prep:5min › Cook:20min › Extra time:25min › Ready in:50min
In a large heavy saucepan, combine the caster sugar, golden syrup and salt. Bring to the boil and heat to between 112 to 116 degrees C or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Stir in the butter and double cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.