1. In a saucepan, combine the sugar and water; give it a little stir and let it come up to a boil. Do not use anything to stir the mixture until the sugar has completely melted because it may crystallise the sugar again. Just keep on gently swirling the pan using its handle.

2. Once the mixture starts to change colour, keep an eye on it so that it doesn’t end up burning. Don't be scared to take it to a dark, almost burnt shade. That's where all the bold caramel flavour lies.

3. Remove off the heat when the sauce has a rich dark brown colour.  

4. Now, add in the cream in a steady stream and simultaneously use a whisk to combine it with the caramel. Be careful because the caramel is very hot and will release a lot of steam and bubble up when you add the cream.

5. Finally, add butter and salt into the caramel sauce to make the “salted” caramel.

6. Transfer into a jar and let it completely cool down before sealing with a lid.

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• You can store this outside in a cool place for a few weeks or in the refrigerator up to a month. 

• This sauce can be used in so many different ways. Add it into your coffee along with some cocoa to make a delicious salted caramel mocha or on ice-cream sundaes for a sweet and salty kick, the options are endless! Check out recipes using this caramel on the left.