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.

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.

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.

Finally use an immersion or stick blender to mix the caramel until the butter and caramel are combined.

Pour into a bowl, cover with cling-film and put it in the fridge to chill.

This caramel can be used for lots of things, a filling for Macarons, to add to the base of a banoffee pie, used as a filling in chocolate truffles or even just spread on toast or eaten with a spoon.

The caramel will keep in the fridge for up to two weeks.