Caramel Sauce

• ½ pint/285 ml water
• 6 oz/170 g<

Put the water and sugars into a fairly large and heavy-based saucepan, over a moderate heat. Shake the pan gently till the sugars dissolve completely. Be sure that they are dissolved before you let the liquid come to the boil. Boil for 10 minutes. Then take the pan off the heat and whisk in the butter, bit by bit. Lastly, stir in the cream and the vanilla.

Cool, and store in a screw-top