2
For this dish, you will only need 2 tsp of caramel sauce, but it's best to make big batches for use in other dishes. To make the caramel sauce, heat 500g sugar and 125 ml water in a saucepan over a medium heat. Stir slowly, until the sugar has completely dissolved. Reduce the heat to low and cook for 10 minutes, until the mixture starts to smoke and caramelise, then carefully pour in another 125ml water (be super careful at this point as adding the water will cause the hot sugar to splutter) and stir until fully combined. Continue to cook for a further 5 minutes, until the mixture starts to smoke once more and is a rich dark reddish black colour, then take off the heat and pour into a heatproof jar. Set aside to cool and rinse the pan while still hot to make it easy to clean. Keeps indefinitely at room temperature