Place everything but the cream into a large pan and leave on a low heat until the sugar has dissolved. Stir from time to time to see how it’s going.
Warm the double cream up in a small pan, but it doesn’t need to reach boiling point. This helps to stop the mixture seizing when you add the cream to the caramel.
Crank the heat up to medium high. I had mine on 4 out of a possible 5. Leave to boil for 3-4 minutes or until the large bubbles become much smaller and it looks as though the mixture is starting to caramelise.
Turn the heat off and pour the warm cream into the pan, scraping out any left behind and stir vigorously until the caramel stops bubbling.
Either use immediately whilst still hot, or pour into a jar and leave to set. It will thicken as it cools. Seal with a lid when cool.
Will keep in the fridge for up to a month.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.