Salted Caramel Sauce

• To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, otherwise you risk crystallising your syrup. When the caramel begins to colour, it will darken quickly so keep a close eye on it. Also keep in mind that it will continue cooking once it’s off the heat, so work quickly.
• Remove the syrup from the heat or turn the heat off once it reaches the correct colour. Add the butter first and allow it to sit in there.It will bubble a little and release steam so take care not to burn yourself.Stir very slowly using a wooden spoon until well combined.
• Next, add the warmed cream and very slowly stir, again taking care not to burn yourself from the steam. Once well combined, add salt and whisk to combine. Allow to cool completely before using.
• This sauce can be stored in an airtight container for up to 2 weeks in the fridge.