Directions

• Put the sugar in a clean, heavy-bottomed, medium-sized saucepan and place it on a medium-high heat. Stir the sugar with a wooden spoon or heat-resistant spatula.

• The sugar will first form clumps, then melt into an amber-colored liquid. Be very careful not to allow your caramel to burn at this stage.

• Once there are no clumps of sugar and it is completely melted, carefully add in the butter. The caramel will bubble up once you add in the butter, so be very careful not to let it splatter you as you stir it through.

• After the butter is fully melted and combined, slowly add in the cream and continue to stir. Remove from the heat.

• If not using straight away, store in an airtight container in the fridge for up to three days