Combine butter, glucose and sugar in small saucepan, stir over a low heat until sugar is dissolved, brush sides of saucepan down with a brush dipped in water to make sure all sugar grains are dissolved.
Increase heat bringing to the boil, DO NOT STIR, boil gently for 4 to 5 minutes or until mixture begins to darken in colour.
Remove from heat, allow bubbles to subside, gradually stir in cream.
Sauce thickens on standing, when cold transfer to a jar or air tight container and store in the refrigerator.
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