Serves: 250g
  • 140g Granulated Sugar
  • 65ml Whipping Cream
  • 100g Salted Butter
  1. Put one third of the granulated sugar into a saucepan and place on a medium heat, when it dissolves add the next third of sugar. Once that has melted, the final batch of sugar can be added.
  2. Heat the sugar until it turns a golden colour. Turn the heat down to low and add the cream in small batches. Take care as the mixture will bubble up, so you will need to stir quite quickly.
  3. When all of the cream has been added, take the pan off the heat and stir in the butter, this stops the caramel from cooking any further.
  4. Finally use an immersion or stick blender to mix the caramel until the butter and caramel are combined.
  5. Pour into a bowl, cover with cling-film and leave to chill.
Recipe by Patisserie Makes Perfect at