Salted Caramel Sauce

Note: the mixture can bubble up and rise a lot so use a saucepan that's on the larger size.

Using a low heat, add the sugar and water into a med-large saucepan and slowly bring to the boil.

Make sure the sugar disolves before it boils. Keep stirring throughout as caramel can burn very quickly from the bottom of the pan.

If crystals start forming, add a little cold water around the edges of the pan and use your spoon to drag the sugar from the sides of the pan.

Increase the heat to medium and stop stirring. Let it simmer until the mixture is a golden amber colour.

Slowly pour cream in while continuing to stir. Then add the salt. The caramel will bubble and splatter so take extra care.

Stir to combine then remove from the heat and leave to cool for 10 minutes.

Stir in the diced butter a few pieces at a time until the sauce is thick and glossy. Pour into a container and set aside to cool.

You can keep your caramel in an airtight container for 2 weeks in the fridge. When you go to use it, just warm it up.