(Make 1 ½ cups)
- 1 ½ cups caster sugar
- 300ml cream
- ½ tsp sea salt
- Place sugar in a small saucepan and just cover with water to achieve wet-sand consistence.
- Bring to the boil but do not stir. Using a wet pastry brush, removed any sugar crystals from side of saucepan. Continue to boil until mixture turns amber. Remove from heat.
- In a small saucepan, heat cream to boiling point. Gradually add to caramelised sugar, stirring constantly until smooth. This takes a while but eventually combines. Season with salt.