Step 1

Get all your ingredients measured out and ready before you start

Step 2

Place the sugar and water into a high sided non stick pan, and heat on a low-medium heat. You can stir the mixture a little if needed

Step 3

When the sugar is dissolved, and the mixture turns clearer, turn the heat up to medium-high so the mixture bubbles, and do not stir it at all

Step 4

Keep a very close eye on the pan, it will eventually star to turn golden, don't take your eyes off it as it happens all of a sudden!

Step 5

Once it's all nicely golden, take off the heat and add the butter, whisk it in quickly

Step 6

Then add the cream and whisk that in as you pour it

Step 7

If you like, add the vanilla and/or salt

Step 8

Pour into an airtight container and leave to cool on the side, then put in the fridge

Step 9

Stored in the fridge, the caramel sauce will last for 2 weeks. You can also freeze it for up to 3 months

Step 10

To drizzle the caramel onto ice cream, heat some of the caramel in a bowl in the microwave for 10-15 seconds to loosen it. Any caramel that you re-heat must be consumed or disposed of, do not put it back in the original container