Caramel sauce

Some days you just need to indulge. Butter, sugar, butter, sugar, cream... probably not for the fainthearted! This ridiculously rich caramel sauce can be used for banoffee pie, to drizzle over ice cream, or to eat straight out of the jar. Don't tell anyone I said that.

To make 3 small jars:
150g unsalted butter
150g soft brown sugar
half a teaspoon sea salt
a dash of nutmeg
80ml double cream

DUNK!

Aside from the cream, chuck it all in a saucepan and leave on a medium heat to melt.
When the mixture it is about half melted, add the cream.
Stir the mixture every now and then, to make sure everything is melting.
Once you have a glossy mixture, take off the heat and leave to cool.
As it cools the mixture thickens, so place into sterilised jars once the mixture has cooled down a little.
Remember to seal jars, or a skin might form over the mixture.
This can be stored in the fridge for three days