Makes: 680g, Calories: 2790

Ingredients:

• 200g light muscovado sugar.  800
• 100g dark muscovado sugar.  400
• 60g butter.  460
• 4 tbsp (60g) golden syrup.  370
• 2 tsp vanilla essence (or 1 tsp extract).  68
• 1 pinch of salt
• 250ml double cream/Elmlea.  1112

Method:

1. In medium saucepan; Place all ingredients except cream.
2. Stir over gentle heat until sugar dissolves.
3. Bring to rolling boil. Stir in cream off heat.
4. Cool for 30 mins before using.
5. Store in fridge in airtight jar for 2 weeks.

Calories = 2790

Tip: Reheat in microwave for 30 secs to pour.