Photograph: Maja Smend
- 100 g butter
- 150 g light or dark brown muscovado sugar
- 100 ml double cream
- a few drops of vanilla extract
- a generous pinch of crushed sea salt flakes
Heat all the ingredients together in a pan, stirring until the butter has melted and the sugar has dissolved.
Get ahead: you can make this a day ahead; cover and leave in a cool place.