Making your own salted caramel sounds fancy, but it’s actually ridiculously simple, just sugar, butter, cream and a generous pinch of salt are all you need to create a silky, golden sauce that pours out in the dreamiest glossy consistency. Once you’ve made a batch, the fun really begins, drizzle it over ice cream, swirl it through brownies, spoon it onto cheesecake, layer it into cakes, dunk apples into it, or top your favourite cookies with it for decoration like my Brown Sugar Cookies. Caramel took myself a few times to get right so grab a bit more ingredient wise just in case anything goes sideways, but if you follow the recipe and allow patience and letting the sugar melting do its thing you’ll be pro in no time.

TIPS & TROUBLESHOOTING:

• Don’t rush the sugar: Let the sugar melt slowly over medium heat until it reaches a deep golden amber colour. Too pale and your caramel will lack flavour, too dark and you’ll be flirting with burnt sugar. Keep a close eye on it, caramel has a habit of going from perfect to ruined very quickly.

• Warm your cream: Using room temperature (like I do) or gently warmed cream helps prevent the caramel from seizing when it hits the hot sugar.

• If it goes lumpy, don’t panic: A seized or grainy caramel can often be rescued. Return it to low heat and gently stir until the sugar melts back into the sauce. A splash of cream can also help loosen things up.