Serve this sauce with Honey pear pecan meringue cake
- 175 g soft brown sugar
- 100 g salted butter, small cubes
- 200 whipping cream
- pinch extra salt optional
- Place the sugar into a saucepan just cover with water and boil until all the water has gone and you have a light caramel
- Carefully add the cream, butter, stand back and stir well until all incorporated.
- Chill well.
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