Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Caramel.

INGREDIENTS
225 g caster sugar
120 ml cream
90 g butter, cubed
2 teaspoons sea salt flakes

METHOD
Put a deep pot over a low heat. Add the sugar and let it start to melt, then gently swirl the pot and allow to melt again. Repeat this until the sugar is liquid and starts to turn an amber colour. Don’t leave the kitchen-it will burn in seconds.

While the sugar is caramelising put the cream in a heat-proof bowl and heat in your microwave for about 1.5 mins on high, or until hot.

When the caramel is turns an amber colour and all the sugar has dissolved, remove it from the heat. While whisking slowly add the cream and keep whisking to combine-be very careful, it can spit.

Whisk until the cream and sugar have combined. If you find that the sugar has slightly seized and there are chunks of gooey caramelised sugar in there, put the pot back over a low heat and keep whisking until it is all combined.

Off the heat, add the butter and stir with the whisk until it’s melted. If needed, use an electric hand-held beater to mix the caramel until the butter has completely emulsified and the caramel is silky and smooth. Sprinkle in the salt and stir through with a spoon.

Pour into a heatproof jar and allow to cool completely before using.

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