Some common caramel mistakes to avoid include using a thin pot, the wrong type of sugar and skipping the candy thermometer, one of the most essential candy-making tools in any kitchen. Can you ...

For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has ...