Salted Caramel

• 200 g (7 oz) caster (superfine) sugar
• 160 g (5⅔

In a medium heavy-based saucepan, place all of the ingredients, except the second measure of cream. Stir over medium heat until the sugar has dissolved. Cook until the caramel reaches 125°C (257°F) on a digital thermometer.

Remove from the heat and add the second measure of cream to stop the caramel cooking. Stir well until smooth. Transfer to a large tray and leave to cool to room temp