Carmel Sauce


  • 1½ cup brown sugar
  • 4 tsp butter
  • ⅔ golden syrup
  • ¾ cream or evaporated milk
  • 1 tsp vanilla


  1. Combine sugar syrup and butter.
  2. Bring to boil to soft ball stage.
  3. Cool to luke warm.
  4. Add milk while beating until well blended.
  5. Add vanilla
  6. Serve hot or cold and store in fridge.

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