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Easy
By Ben Shewry
Published 2012
In a small deep heavy-based saucepan, heat the first measure of sugar and the water over low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil. Continue to boil without stirring until it reaches 174°C (345°F) and a golden caramel forms. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking.
Carefully add the cream t