Hands up who is scared of making caramel? If you’re not an overly experienced cook, making a dry caramel (i.e. adding no water to assist with dissolving the sugar) can be very intimidating. Here’s what I’ve learned – caramel is easy, all you need is a good clean pan and a watchful eye! I always make my caramel in a large frypan (I find non-stick the best.) If it’s an older pan, wipe it out with a little white vinegar and some paper towel but make sure it’s dry before you begin. Add your sugar to the pan and evenly scatter over the base. Blast the heat to medium-high and walk away for a minute or two. When you start to see caramelisation on the edges of the sugar, give the pan a gentle shake. Let it settle again and repeat, checking all the time to make sure it’s not crystallising. If it does crystallise, my trick is to add a few drops of lemon juice to the pan immediately. The acid breaks up the crystals and it should stablise. Keep it at medium-high heat the whole time, no need to adjust the temperature. Take it right to the very tip of caramelisation before you pour it onto your tray. It works every time.

Grab my recipe Caramel cheesecake with salted chocolate glaze and peanut praline here.