Step 1

In a medium sized saucepan, heat the sugar and water over low-medium heat. Do not stir as the mixture cooks.

Step 2

Continue to cook gently, until it's lightly golden brown. This can take 10 minutes

Step 3

Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent burning. Be careful, as the mixture steams and bubbles up.

Step 4

Once the cream is added, the mixture will be ready for the butter (if using a digital thermometer, the mixture will be around 108°C/ 226°F

Step 5

Remove from heat and add small cubes of the butter, using a whisk to ensure a smooth caramel. Stir through the salt flakes.

Step 6

Pour into a heatproof jar and allow to cool completely before sealing with lid

Step 7

Salted Caramel will last in the fridge for around 4 weeks