Instructions

1. Add sugar and water to a heavy bottom saucepan and place over a medium-high heat.
2. DO NOT STIR! Keep close watch while the sugar and water boils.
3. NB: Sugar can get very hot. Therefore, place pot to the back of hob/stove particularly if there are kids around.
4. When the sugar water mixture turns a rich golden/amber colour, add the double cream.
5. Remove the saucepan from the heat briefly while whisking to remove any clumbs formed.
6. Return the pan to the heat and continue stirring until all of the clumps have been dissolved and a smooth syrup appears.
7. Set aside and allow to cool.
8. Drizzle over cake or whatever you prefer.
9. Store any left-over caramel in a clean glass jar and place in the refrigerator. It will keep for 2-3 weeks.

• Servings : N/A
• Ready in : 55 Minutes
• Recipe Type :