250ml Fresh Cream
3/4 Cup of Tightly Packed Brown Sugar
1 Tsp Vanilla extract
6 Tbsps Butter
1. Place the Cream, Sugar, Butter and Vanilla Essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
2. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly.
3. Pour into jar and let cool. Lasts up to two weeks in the fridge.