Weigh out sugar directly into a saucepan and add the water then swirl the pan to combine
220 g Sugar
Prepare cream and vanilla by combining in a jug or bowl
220 g Double Cream/Heavy Cream, 2 tsp Vanilla Extract
Put the saucepan with the sugar and water on a medium-high heat and very carefully and gently move the caramel around by moving the pan occasionally. Heat until the sugar syrup reaches a dark amber colour (see image)
Remove the pan from the heat, and while whisking continuously, slowly pour in the cream and vanilla mixture.
Once combined, pour the salted caramel into a heat proof container & mix in salt.
1/2 tsp Good quality salt - flaked or ground
Leave the finished salted caramel to cool at room temperature for around an hour before using it.
