To make 2 jar of about 7 fl. oz:
vanilla extract, 1 tablespoon
a pinch of salt
caster sugar, 8 Oz
water, 4 Oz
double cream, 6 Oz


Add the sugar and water to a heavy-bottomed pan with high sides, and rapidly bring to a boil, the simmer for around 8-10 minutes or till the sugar becomes amber in colour and smells like caramel. I waited for under 9 minutes as I was afraid the sugar would burn and the caramel would turn bitter. I should have waited some more minutes and get a darker caramel. Carefully pour the cream into the pan, stirring by using a wire whisk. The mixture is extremely hot and can bubble and form a dense foam. When you poured all of the cream into the pan remove from the heat and keep on stirring till the bubbles disappear. Incorporate the vanilla extract, the salt, mix well cool before serving. Store in the refrigerator.

Thanks to: Il Deborino