Toffee butter caramel sauce

Toffee. Butter. Caramel. If there were ever three words to make you shiver with longing, those would be them. Warm it up with milk and spoon over ice cream. Use to fill cupcakes and macarons. Flavour frostings with it. Spread it on toast. Eat it with a spoon. The limits are only as far as your mind can reach. Translation: by God its tasty. Ive been asked by my flatmate to hide it in the fridge because its tempting her every time she opens the door. I know how she feels. Recipe after the jump.Toffee butter caramel150g caster sugar25ml water75g butter, room temperature and diced75ml golden syrup150g dark brown sugar200ml double creamStart with the caster sugar and water in a pan - swirl around until the water is mixed in with the sugar, then put over a high-medium flame and wait. Wait and swirl - dont stir otherwise crystals will form, and its a massive faff to wash off spoons. Wait until the sugar turns a deep amber colour, this does take a bit of nerve as your brain keeps telling you its burning, but that amber colour is what gives it the caramel-y taste.When you reach this point, take it off the heat and add the butter, golden syrup, brown sugar and cream. The mixture will bubble up, and youll probably find strands of hard sugar in it. This isnt a problem, just pop the pan back over a low-medium heat and stir until the sugar melts back into the caramel.Use as it is, or pour into a jar and let it cool to a more solid consistency. Try not to eat too much of it.