Possum’s Recipe Book

Quick Caramel Sauce

1 ½ cups single cream
1 ½ cups dark brown soft cane sugar
90g salted butter
Place the cream, sugar and butter in a medium saucepan over medium 
heat and 
stir until the butter is melted.
Cook for a further 8-10mins or until thickened slightly.
Allow to cool a little before serving.
Cook’s note: left over sauce can be put into a sterilised jar and kept in the 
fridge until needed.