Salted Butter & Muscovado Caramel

• 125 ml (4 fl oz/½ cup) whipping (pouring) cream
• ¼

1 Put the cream in a saucepan. Scrape the vanilla seeds from the split vanilla pod (bean) into the cream and drop in the empty pod. Bring to the boil, then take off the heat.

2 Meanwhile, heat an empty heavy-based saucepan. When it is hot, add half of the caster (superfine) sugar with the liquid glucose and heat slowly until it forms a light caramel and the sugar crystals have dissolved