- 125 g unsalted butter
- 250 g brown sugar packed
- 125 g thickened cream not light cream
- ¼-1/2 tsp salt (depending on how salty you like your sauce
Place your butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally.
When the butter has completely melted, add the brown sugar and the cream.
Increase the temperature to medium. Stir occasionally until the sugar has all dissolved.
Add the salt and give it a quick taste - add extra salt if required (be careful because it will be hot!).
Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir). Remove from the heat and set aside.
Store in a sterilised jar for up to 2 weeks.
Place all ingredients into the TM bowl. Cook on Varoma, Speed 2 for 6-9 minutes with the MC off (cook for a further couple of minutes if you'd like your sauce to be thicker).
Please note: sauce will thicken further on cooling.
Calories: 190kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 36mg | Sugar: 20g | Vitamin A: 415IU | Calcium: 27mg | Iron: 0.1mg