you will need;
160g unrefined caster sugar
80g salted butter
20cl crème fraîche
- Gently heat the sugar in a dry pan. the sugar will start to dissolve but be careful that it does not catch and burn as this will ruin the flavour. As the sugar is heating in one pan you need to gently warm the crème fraîche in another pan. Also melt the butter in a third pan and set aside.
- As soon as the sugar turns into liquid begin to start adding the crème fraîche, a little at a time and stirring constantly so the the two combine well.
- Once the two are fully combined you need to do the same thing with the melted and slightly cooled butter.
- Pour into a sterilised glass jar, pop the lid on and leave to cool.