Once all the sugar has dissolved, add your next part of sugar, again only a small amount. Sprinkle it into the centre of the melted sugar, and use the spatula again, to gently press the hot caramel from the edges, towards the centre, in order to melt the sugar in the middle.

Once dissolved, keep repeating this process. The sugar will begin to darken the further you get through the process and at this point, the 'fresh' sugar can be stirred in very quickly as it will melt immediately. Keep adding sugar until you have your required amount of caramel and you are happy with the golden colour.

The caramel can now be removed from the heat to cool and thicken slightly and then it will be ready to use for decorations such as caramel spirals or for a croquembouche.

Into a small saucepan, add the milk, cream & glucose (45g). Place this onto a medium low heat, stirring occasionally to dissolve the glucose. This mixture needs to be hot but not boiling, when we add it to the caramel mixture.

Meanwhile, in another medium saucepan, add the glucose (90g) and the sugar. Place this onto a medium heat. Wait for the glucose to start to boil before using a rubber spatula to stir it together.

As you stir, the sugar lumps will dissolve. Continue to cook it to a deep caramel colour.

Immediately pour in the hot cream in a steady stream and whisk it constantly. Then add the butter and continue to whisk over a medium low heat.

Once the butter has dissolved, continue to cook it for 1 minute.

Remove it from the heat and pass the mixture through a sieve, into a tall jug.

Add in a heavy pinch of sea salt flakes if you want salted caramel, and then blend with a hand blender to emulsify.

The hot caramel can be used immediately or stored at room temperature with cling film on the surface.

It can also be refrigerated - it will thicken a bit more but still be pipeable. If you need a looser consistency, simply place it in the microwave for a few seconds to melt it and stir it together until smooth.

Lightly grease a 6x6" square frame and place this onto a silcon mat - you can also pour the mixture into another mold/shape.

Into a small saucepan, add the cream and place it over a medium low heat so that is is steaming (stir it occasionally)

Meanwhile, add the glucose and sugar to a medium saucepan. Place this over a medium heat, and wait for the glucose to start to bubble.

Once bubbling, stir the mixture with a rubber spatula. The sugar will be lumpy initially but will dissolve as you cook it.

Cook the caramel, until it reaches 200-210C on a digital thermometer. The higher the temperature, the darker the caramel will be.

Immediately pour in the hot cream and whisk this through.

Remove the pan from the heat and whisk in the cubed butter, a few pieces at a time, until it is all dissolved in.

Place it back on the heat and cook it until it reaches 120C on a digital thermometer. This is an important temperature in order to achieve the chewy flexible texture.

Remove it from the heat and whisk through a good pinch of flaked sea salt, and then pour it into the lightly greased square frame.

Let it set at room temperature for 2-3 hours before cutting into chewy caramels.