Caramel Tangerines

• 225 g/8 oz granulated sugar
• 8 large or 20 small t

Put half the sugar into a heavy-bottomed saucepan and heat gently until the sugar first melts and then caramelises. Do not stir during this process, but gently tilt the pan if necessary. When the toffee is brown, bubbly and clear gradually pour in 300 ml/½