75 g/3 oz light brown sugar
30 ml/2 tbsp golden (light corn) syrup
300 ml single (light) cream
50 g/2 oz unsalted (sweet) butter
2.5 ml vanilla essence (extract)
10 ml/2 tsp arrowroot
15 ml/1 tbsp milk
Method:
Put the sugar and syrup in a saucepan
and heat very gently until the sugar has melted. Bring to the boil and
boil for 2 minutes. Put the cream and butter in a separate pan with
the vanilla essence. Heat until the butter melts. Pour on to the
caramel mixture, then stir until the caramel has melted. Blend the
arrowroot with the milk, then stir into the cream mixture. Cook,
stirring, for 1 minute until thickened. Serve straight away.