Salted Caramel Sauce

1½ cups caster sugar 1¼ cups cream 2 tablespoons butter

1 heaped teaspoon sea salt

Place the caster sugar in a clean saucepan with ⅓ cup water and whisk to combine. Bring to a simmer, whisking to dissolve the sugar, then stop stirring.

In a second saucepan, heat the cream until just hot, not boiling. You could also do this in the microwave.

Continue heating the sugar mixture, using a small pastry brush to brush down any excess sugar from the sides of the pot, until the sugar first becomes white and crystallised, then starts to turn a light amber. To combine the sugar and encourage even caramelisation, give the pot a gentle swirl.

As soon as it is an even light golden colour, remove the saucepan from the heat and whisk in the hot cream, ¼ cup at a time. It will froth up madly, but keep whisking and it will settle down. Add the butter and sea salt and whisk until smooth. Pour into a clean jar and store in the fridge until ready to use. Reheat by microwaving briefly or in a saucepan on the stovetop. MAKES ABOUT 1½ CUPS