PREPARE: Lightly oil a loaf pan, then line with baking paper.

COMBINE THE INGREDIENTS: In a deep, heavy-based saucepan combine all ingredients with 50ml of water. Heat gently, stirring occasionally until the sugar has dissolved. Try not to splash the sugar up the sides of the pan, as this can cause crystallisation in the finished caramel.

BRING TO THE BOIL: When the sugar has dissolved, turn the heat up and boil the mixture until it reaches 121°C / 250°F on a sugar or digital thermometer. This takes roughly 8 minutes on my stove. Don’t walk away or leave the caramel at this stage, the mixture can increase in temperature very quickly.

POUR THE CARAMEL: Carefully pour the hot caramel into the prepared loaf pan, then allow to set in a cool place for 2-3 hours. When the caramel is firm enough to handle, lift it out of the loaf pan using the baking paper, then use a sharp knife to cut into the desired size. If the knife is sticking to the caramels / toffees, oil it with a little neutral oil like sunflower.

WRAP: Wrap the caramels in cellophane or baking paper and store in an airtight container.