Making your own caramel is really easy. It requires just four ingredients and very little time. The only challenge is that the preparation requires your full attention. It's important to weigh out all the ingredients before you start. This allows you to work quickly and devote your full attention to the melting sugar. Use a large, deep pan, as the caramel will start to bubble and spit wildly as soon as you add the cream. And make sure that the butter you use is cold. This will ensure that the caramel does not separate and that the end result is smooth and glossy. And be sure to use a wooden spoon, as plastic could melt. You can also vary the flavour of this caramel sauce, for example by replacing some of the cream with rum or whisky. Coffee beans or vanilla also give the caramel a special flavour. And if you flavour it with apple peel, it tastes delicious with a cinnamon apple baked in the oven.

Prepare the following ingredients to make the caramel:

300 g granulated sugar

250 ml full cream

50 g ice-cold butter, in pieces

1 tsp salt flakes

Then sprinkle 100 g of sugar evenly over the base of a large, deep pan and allow it to melt carefully over a medium to high heat. Keep a close eye on what is happening and stir the melting sugar a little to make sure it doesn't burn to the bottom of the pan. The upper part of the sugar will take a little longer. After 2-3 minutes, the liquid sugar will take on a golden colour. Now add the remaining sugar in two equal batches, still watching like a hawk to make sure nothing burns. When all the sugar has melted and is a golden yellow colour, allow it to foam briefly and remove the pan from the heat. Now pour in 125 ml of full cream and stir immediately until the cream has combined with the sugar. Then add the rest of the cream and stir it in well. Now replace the wooden spoon with the whisk and use it to stir in the butter, 2-3 pieces at a time, so that it is well absorbed by the sugar. Stir in the salt at the very end. Place the finished caramel in a heatproof bowl. Please wait at least 30 minutes before tasting your caramel - the mixture is very hot."