Ingredients
Method
1.Combine butter, cream and sugar in a medium saucepan; stir together gently over a low heat until butter is melted.
2.Stir in blended cornflour and water; bring to the boil and simmer uncovered for 3 minutes or until thickened slightly.
3.Divide scoops of ice-cream among serving bowls, top with the warm caramel sauce and sprinkle ice-cream and sauce with Jersey caramels.
The caramel sauce can be made 2 days ahead. Warm before serving. Caramel sauce suitable to freeze. Sauce suitable to microwave.
Note
