Caramel

Melt granulated sugar in a clean, dry pan over medium heat, swirling the pan as it melts rather than stirring. Take it off the heat when it turns a deep amber; it darkens quickly and can burn in moments.

Sugar crystals on the sides of the pan can trigger crystallisation. Brush them down with a clean, damp pastry brush while the sugar heats, and avoid stirring; for wet caramel, stir only until the sugar dissolves, then swirl the pan.

Once cool, put it in a clean, sealed container in the fridge. Warm it gently in a pan or in short bursts in the microwave, stirring between bursts; add a little cream if it has become too thick.

Drizzle caramel sauce over ice cream, pancakes or sliced apples, or use it in banoffee pie and sticky toffee pudding. A thin layer of caramel also gives crème caramel its glossy topping.

Caramel is made by browning sugar, often with cream or butter added for a sauce or soft sweet. Toffee is boiled with butter and usually cooked further, so it sets firm when cool.

Honey can sweeten a sauce or dessert, but it will not give you caramel’s browned-sugar flavour or its characteristic set. For a topping, use golden syrup or maple syrup; for a firm caramel layer, there is no direct swap.