- 200g unsalted butter
- 150g soft, light-brown sugar
- 150g caster sugar
- 150g corn syrup (or golden syrup)
- 1 cup thick cream
- 1t vanilla extract
- 1t sea-salt flakes (or more to taste)
Directions: Combine all the ingredients except the salt in a deep, heavy-bottomed saucepan. Stir over a medium heat for approximately 10 minutes. Remove from the heat and stir in the salt. Store in an airtight container in the fridge, or serve. Makes about 450ml This recipe originally featured in the August 2012 issue of House and Leisure.