A soft warm toffee caramel to drizzle over chocolate brownies, meringues, fairy cakes, shortbread squares, to fill sponge cakes eat hot with cold ice cream.
150g Muscavado sugar
397g tin condensed milk
1. Heat the butter and sugar together until melted. Add the condensed milk and heat together over a low heat, stirring to make sure it doesn’t stick. Use warm.