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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

Vegetarian - Gluten Free and Low FODMAP Recipe - Salted caramel sauce
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