Toffee Sauce
200g Butter
400g Sugar
5ml Salt
125ml Water
Put together in heavy, deepish pot. Cook on medium heat, WITHOUT STIRRING, until mixture turns the colour of caramel. Remove from heat and add cream carefully, it might spatter, stirring for the first time.
500ml Cream
Stir well to incorporate in sauce. Serve hot or cold. Lasts well in glass bottle in refrigerator.
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