125g butter
1 cup Chelsea Dark Cane Sugar
1 cup cream
1 Tbsp cornflour
1/2 cup cold water

Heat butter, Chelsea Dark Cane Sugar and cream and stir until bubbling and butter melts.
Mix cornflour and cold water then stir this into the cream mixture. Bring back to boil and stir for 2 minutes.
Serve over ice-cream, dessert cake or fruit pies.
Stores up to 1 week in the fridge, the sauce needs to be served warm, as it will be solid straight from the fridge