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Caramel

Make sure that you wait until the sugar has completely dissolved before boiling the liquid, and never stir once the syrup boils. For a dramatic effect, place chunks of fresh fruit in the bottom of a glass serving dish. Cover with a mixture of lightly whipped cream and crème fraiche, then chill for at least two hours until really cold. To serve, pour over the hot caramel and watch it bubble and set before your eyes!

Place the caster sugar in a very clean, heavy-based pan over a low heat and heat gently until the mixture has dissolved. Bring to the boil and boil fast for a few minutes until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking.

When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.

SUGAR CURLS
Using a clean, small metal spoon and knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some curls. Use for decoration.

CARAMEL DISCS
Drizzle the caramel in small zig-zag patterns on to a baking sheet lined with non-stick parchment paper. Leave to set and use within an hour for decoration.

CARAMEL SHARDS
Pour the caramel into a non-stick shallow tin and leave to set. Break into shards with a rolling pin and sprinkle over desserts or bowls of ice cream.