This is good warm, drizzled over an ice cream sundae or a bowl of Greek yoghurt with some chunks of apple. You can leave it to cool in the pot and warm it up just slightly to serve.
Put the sugar, butter, syrup and vanilla in a small pan and cook over very low heat for a few minutes until it all turns a good, deep toffee colour. Add the cream, drop by drop at first, mixing it in with
© 2010 All rights reserved. Published by Murdoch Books.