This classic sauce is perfect for drizzling on cupcakes, cakes, sandwiching chocolate cookies as well as over ice-cream, puddings and sundaes. Once you try making your own caramel sauce you won't ever go back to shop bought!
250g caster sugar, 142ml double cream, 50g butter
Pour the caster sugar into a heavy based pan with 4tbsp water over a medium heat until the sugar dissolves.
Once dissolved put the pan on a high heat, the sugar mixture should start to bubble as it turns to caramel. Do not stir whilst the mixture is bubbling. After 4-5 minutes remove from the heat and stir in the double cream and butter.