150ml heavy cream (36%)
150g white chocolate
2 tbsp butter
Put the sugar in a pan and distribute it evenly. Put it on the stove and wait until the sugar starts to turn into caramel.
Add the cream to the caramel. Mix it together and let it come to the boil.
Take the pan off the stove and leave it on the side to cool down a bit. Stir in white chocolate and butter.
The toffee sauce is ready! You may glaze your dessert with it. It will taste great with apple pockets!