How to make caramel and praline

Caramel is made by cooking sugar until it changes colour. It’s made with very little water and sets incredibly hard.

Quantities will vary according to how much caramel you want to make. 300g of sugar can be made into hard caramel with six tablespoons of water.

Stir the sugar and water together in a deep, heavy-based saucepan over a medium heat. Once the sugar is dissolved, stop stirring. Use a pastry brush dipped in water to get rid of any crystals of sugar clinging to the sides of the pan. If not removed, they can turn your caramel grainy.

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