Makes about 750ml
175g demerara sugar
170g butter, cubed
1 tablespoon golden syrup
1 tablespoon black treacle
500ml double cream
pinch of salt
Put the sugar, butter, golden syrup and treacle in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Continue boiling until the sauce becomes a golden caramel colour. Pour in the cream to stop the cooking. Add the salt, then pass the sauce through a fine sieve into a bowl and serve warm.
Leave any leftover sauce to cool completely, then keep in a covered container in the fridge for a couple weeks. Reheat gently to serve.