175g light soft brown sugar
300ml lactose/dairy free double cream
50g lactose/dairy free butter
½ tsp salt
Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved.
Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy.
Leave to cool for 10 mins before serving.
Can be made up to 3 days in advance and chilled – gently reheat to serve.
Recipe adapted from: Good Food