Average Rating  ? No. of Servings   25 Approximate Cost   $9.88 Comments: Little & Friday, book 1, pg 161   Ingredients: 2.00   caster sugar   400.00 ml   cream

Directions: 2c sugar: 400ml cream = 2 cups - Place sugar in a saucepan and just cover with water to achieve a wet sand consistency. - Bring to the boil but do not stir. Using a wet pastry brush, clean down sides of the saucepan to remove stray sugar crystals. - Continue to boil until the sugar turns amber. At this point, quickly remove from the heat. - In another saucepan, heat cream to boiling point. Gradually add this to caramelised sugar, stirring consistently to achieve a smooth consistency. It may take a while to combine. - If making salted caramel add 0.25tsp of sea salt at this point, a tiny bit at a time to taste. NB: both the cream and sugar must be hot when combined - but will continue to cook if left in a hot pot - so sit in a basin of chilled water to cool.