Natalie’s Salted Caramel

Serves 4

You will need:

100g unsalted butter 180g dark brown sugar 45g golden syrup 150ml cream 2 teaspoons sea salt

1 In a small pot over a low heat, melt the unsalted butter, the dark brown sugar and the golden syrup. 2 Whisk the mixture continuously for 8 to 10 minutes, until it becomes dark and glossy. 3 Add the cream to the mixture and continue to stir. 4 Add the sea salt to taste — you may not use it all. 5 Leave the caramel to cool. It will keep in the fridge for up to a week.