Sugar syrups are extremely hot, and can remain hot once finished for a long period of time. Do not try to taste molten caramel or dip your fingers into caramel apple brie. Should any hot caramel come into contact with the skin, run under cold water immediately. Points to remember when making caramel:Oil a baking sheet and palette knife.

Place caster sugar in a dry frying pan. Heat over a high heat to dissolve the sugar. Allow the mixture to dissolve completely and turn to a deep caramel, swirling the pan as you go. Brittle can be broken into shards or blitzed into a dust to sprinkle over desserts. To clean a caramel pan, simmer water in it until all the caramel has dissolved, then wash as normal.