Salted caramel is my secret fix and this cheats version is a great way to get wonderful results.  You don't have to worry about caramelising the sugar, you simply mix the majority of the ingredients in a saucepan until melted and then stir through the cream, vanilla and sea salt.  The sauce can be used for a whole host of different desserts and goes beautifully with sticky toffee puddings.

Makes approximately 350ml
100g (31⁄2 oz) butter
150g (5oz) soft dark brown sugar
3 tbsp golden syrup
150ml (5fl oz) double cream 1 tsp vanilla extract Generous pinch of sea salt

Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.  Transfer to a jar and keep refrigerated until you are ready to use it.  The sauce will keep for up to 7 days.