How to make the perfect caramel sauce with Bake Off finalist Josh Smalley

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Salty, nutty and irresistibly sweet,
caramel can be made in minutes
from just a small mound of plain
old sugar. To show us how, we turned to the
professionals for advice, going to
the University of Leicester in the
UK to visit the newly opened
Science Kitchen. This lab-cum-bakery
is run by chemical biologist
and Great British Bake Off finalist Josh Smalley, who is using his love
of baking to enthuse people about
chemistry. He shared his recipe for
the perfect caramel sauce.

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