Salted Caramel Sauce

1: Weigh the golden syrup into a medium saucepan using digital scales.

2: Sprinkle the sugar over the surface of the syrup.

3: Set the pan over medium heat and stir with a silicone spatula or wooden spoon until the sugar has dissolved.

4: Simmer gently, stirring constantly as the caramel bubbles.

5: When it reaches a rich amber color, remove the pan from the heat and pour in the cream, being careful as it will steam and bubble.

6: Stir until everything is fully combined and smooth.

7: Stir in the salt if using.

8: If there are bits of sugar that have formed into toffee pieces, set the pan back on the heat and stir to melt these into the sauce.

9: Pour the caramel into a sterilized jar and leave to cool before sealing with a lid.

10: To use, leave it at room temperature or warm slightly to regain pouring consistency.