Caramel syrup

Makes 500 ml (17 fl oz/2 cups)

330 g (11¾ oz/1½ cups) caster (superfine) sugar

100 g (3½ oz/½ cup) brown sugar

250 ml (9 fl oz/1 cup) thin (pouring) cream

½ teaspoon pure vanilla extract

Put the sugars in a small saucepan with 125 ml (4 fl oz/ ½ cup) water. Using a metal spoon, stir over medium heat until the sugar has dissolved.

Increase the heat to high and bring to the boil, then cook without stirring until the mixtre registers 145°C (293°F) on a sugar thermometer, and is starting to smell like toffee. If the syrup seems to be darker in a certain spot, just swirl the pan gently until the colour is more even — do not use a spoon to stir, or the mixture will crystallise.

Whisk in the cream using a long-handled, slim balloon whisk — be careful as the mixture will bubble up and spit. The caramel may ‘seize’ slightly, but it will melt into the cream. Once the cream and caramel have merged together, leave it to bubble away for 3 minutes more.

Remove from the heat, then stir in the vanilla. While still hot, pour into a sterilised 500 ml (17 fl oz/2 cup) glass bottle or jar and seal tightly. Very carefully invert the jar and leave to cool to room temperature.

Store in the refrigerator and use within 3 months; discard if any mould appears, or if the aroma or flavour suddenly changes.

The caramel will firm up a little in the fridge, so run the bottle under hot water until the caramel flows freely, or bring to room temperature. Be careful not to stick any implements inside the bottle once you start using it, as the caramel can crystallise. Use in milkshakes, and for topping ice cream and desserts.

Salted caramel sauce

Add 1–2 teaspoons fine sea salt flakes to the caramel when you add the cream.

Caramel rum sauce

Add a tablespoon or so of rum to the caramel when you add the cream.

Butterscotch sauce

Add 1½ tablespoons good-quality unsalted butter to the caramel when you add the cream.