Step 1

In a medium sized saucepan measure out the sugar and the water. The water is going to evaporate as the sugar boils, it just helps it melt evenly.

Step 2

Place the saucepan over medium heat and stir until it comes to the boil and the sugar has started to dissolve.

Step 3

Leave the sugar to boil over medium heat for 8-10 minutes or until it starts to develop colour. There is no need to stir here as it can cause the sugar to crystalize.

Step 4

Watch the sugar carefully and remove it from the heat once it has developed a golden amber colour. If you have a sugar thermometer remove it from the heat once it reaches 120C / 250F.

Step 5

Immediately pour the cream into the hot caramel. It will bubble up like crazy but just use a wooden spoon to mix the caramel together. You may find it becomes a little firm, this is just the sugar hardening from the cold cream but it will start to soften as you stir.

Step 6

Once the cream is combined add the butter and stir to until melted and mixed through. The caramel will still be very hot at this point.

Step 7

Add the salt and stir to combine.

Step 8

Take a small amount of the caramel on a spoon and give it a taste test, being careful it has cooled down enough. Add more salt until you’re happy with the flavour.

Step 9

Store your salted caramel sauce in a glass jar with a lid. It will be a soft sauce consistency at room temperature but will firm up when cold in the fridge. It will keep for two weeks in the fridge if you can make it last that long!