Thank you, Moi, for handing me the recipe card that you found recently (see pic). In Mum’s hand, is the recipe for Caramel Sauce. This one, though, is not to be confused with the Linda Landers Caramel Sauce recipe. The former could be termed the ‘lite’ version but as both contain vast proportions of sugar, it really doesn’t matter! Having just tasted a wee swirl atop my ‘lite’ frozen yoghurt, I am definitely soaring in the heady stratosphere of a sugar high. I have very fond memories of scraping the last remnants of melted ice-cream and caramel sauce from my dessert bowl at Sunday lunch (no rude comments, please, about where that led me!).

Caramel Sauce (lite version!)
Good on ice-cream and keeps soft form in a jar to use as a cake filling or a spread. (Also good for surreptitious larder snacks – eaten by the teaspoon from the jar!). This recipe (thankfully) only makes a small amount (approx. 120g).

Boil 1 cup of light brown sugar with 2 tablespoons milk and 1tablespoon butter for 4 minutes.
Take off fire, add 1 teaspoon vanilla essence and a good squeeze of lemon.
Beat until thick.

Linda Landers’ Caramel Sauce
Truly divine and decadent on vanilla ice-cream. Forms an increasingly gooey thick toffee coating atop the cold ice-cream, and can become hard, depending on your cooking technique.

Bring slowly to the boil: 2 cups packed brown sugar, 2 tablespoons golden syrup, 2 tablespoons butter, 1 cup whipping or double cream.
Boil for 5 minutes. When off the stove beat in 2 teaspoons of vanilla essence.