1½ cupsdouble cream100 gm (½ cup, firmly packed) dark muscovado or dark brown sugar1 tbspliquid glucose (available from health food stores)75 gmunsalted butter, chopped1 tbspCognac or brandy1vanilla bean, split lengthways
Place ½ cup of cream, sugar, glucose, butter, Cognac, a pinch of sea salt, scraped seeds from vanilla bean and bean in a heavy-based saucepan and stir over medium heat until well combined. Bring to the boil and simmer, stirring occasionally, for 3-5 minutes.
Remove saucepan from heat, stand for 2 minutes, then stir in remaining cream until well combined. Serve immediately or cool to room temperature. Sauce will keep, refrigerated in an airtight container, for up to 1 week. Sauce will thicken once refrigerated, warm to achieve the desired consistency.