This is an inexcusably decadent sauce, rich with butter and cream and guaranteed to have you sneaking back for another taste. I'm not generally given to Nigella-esque moments of ecstatic moaning over food as I lick my fingers, but this was an exception to the rule! I served this recently, swirled into ice cream, at a supper for friends - one of whom was so taken with it that he spirited away the jar at the end of the evening. Cheeky blighter.
There must be a thousand and one uses for this sauce, but here are a few that I've made a mental note to try:
~ in a steamed pudding, perhaps mixed with pecan nuts?
~ melted with a little dark chocolate and drizzled over poached pears
~ spooned over baked apples or peaches
~ stirred into my morning porridge, with brazil nuts
~ over chopped banana, on fluffy american-style pancakes
...or just eaten straight from the jar, spoon by spoon. And no regrets.
Makes one large jar.
1 cup golden caster sugar
¼ cup water
2 tbsp golden syrup
150ml double cream
35g butter
1 tsp sea salt
1 tsp vanilla essence
1) Bring the water, sugar and syrup to the boil, then allow to cook to a dark golden colour. It should smell like honeycomb when it reaches this point.
2) Take off from the heat and carefully whisk in the cream, vanilla, butter and salt until the sauce is smooth.
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