When the time is up, take the pot off the heat and let the can cool, then carefully open the can and bask in the glory of this instant caramel sauce. To prevent uneven cooking, remember to flip ...

This gooey bourbon caramel sauce is swirled through a chocolate bread pudding recipe, but it would also be amazing drizzled on vanilla ice cream or cheesecake.

Smalley shared with us his recipe for the perfect caramel sauce. Receive a weekly dose of discovery in your inbox! We'll also keep you up to date with New Scientist events and special offers.