This is great over vanilla icecream, cakes or pies, with cream, or on pancakes. It will keep in the fridge for about a week.
|1 cup||Brown sugar (Main)|
|100 g||Unsalted butter|
|1 tsp||Vanilla extract|
|1 ½ cups||Cream (Main)|
|3 Tbsp||Bourbon (Main)|
|1 pinch||Flaky sea salt|
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- Heat the butter, sugar, and vanilla in a small saucepan, stirring with a wooden spoon, and gently bring to the boil.
- Boil for a couple of minutes, then remove from the heat. Add the cream, bourbon, and salt and stir well. Return to heat for about 30 seconds, stirring constantly, then remove.
- Allow to sit for about 10 minutes before serving.