Method

1. Combine butter, sugar, golden syrup, cream and vanilla essence in a medium saucepan. Stir over medium heat until melted and well combined. Bring mixture to the boil. Reduce heat and simmer, stirring, for 5-6 minutes or until the mixture thickens slightly. Transfer to a medium heatproof bowl. Cool for 5 minutes at room temperature. Cover mixture with plastic food wrap and place in the fridge for 30 minutes.

2. To serve, place ice-cream in serving glasses. Drizzle sauce over ice-cream, sprinkle with crushed nuts and flaked chocolate.

Tip: You can make caramel sauce up to 3 days ahead and store n the fridge