Ingredients

Directions

To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.  

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