- Ingredients:
- 175g Double Cream
- 1/2 tsp Vanilla essence
- 175g caster sugar
- 75ml water
- Method:
- Stir the vanilla into the cream and leave to one side. Add the sugar and water into a saucepan and stir. Place over a low heat and make sure not to stir it.
- When the mixture has turned a brown-amber, take the pan of the heat and slowly stir in the cream a little at a time, stirring fast to fully combine it.
- Pour in a jug and leave to cool fully in the fridge.