To Make the Caramel Sauce

• Measure out the cream in a jug and leave to one side.
• Measure out the butter and cut into small cubes. Leave to one side.
• Add the sugar and water to a large saucepan and pop onto a low/medium heat.
• Stir continuously until the sugar has completely dissolved (the mixture will be cloudy)
• Once the sugar has dissolved stop stirring and leave the mixture to come to the boil.
• Once the mixture is boiling, leave until it turns a lovely amber colour, and then remove from the heat. This can take up to 10 minutes.
• Whisk the caramel and add in the double cream. This will bubble and spit so please be careful. Keep whisking as quickly as you can until the bubbling has stopped.
• Add in the butter and whisk again until it is completely melted.
• Careful pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completely cool.