Take the caramel as far as you dare – we like it with a slight bitterness. The salt gives just a hint of salted caramel, feel free to add more to suit your taste.
200g caster sugar
100g butter, diced
1⁄2 tsp flaky salt or more to taste
Put the sugar in a wide, heavy-based saucepan and pour in the water. Carefully dissolve the sugar over a medium heat.
Once completely dissolved, increase the heat and cook until the sugar turns to caramel – you are looking for a dark caramel. You will smell the sugar turning and we find it takes about 10 minutes to reach the caramel stage.Remove from the heat and whisk in the butter, being careful not to splash yourself. Stir in the cream and flaky salt.
Store sauce once cold and thickened in a lidded jar in the fridge. It will keep for a least one week, but not in our family.