Begin by putting the sugar and apple juice into a small heavy based saucepan and stir it. Put the pan over a medium heat and allow the sugar to dissolve without stirring any further (swirl the pan a few times to ensure even cooking though)

Turn up the heat slightly and let the sauce bubble until it begins to caramelise and turn mid-amber in colour (not too dark). It will take 10-15 minutes to get to this stage

Turn the heat back down to medium. Add ¼ of the cream to the pan, stir well, then add another ¼ and stir. Pour in the remaining cream and stir again (adding the cream in small amounts reduces the amount the caramel splutters and spits)

Add the butter in 3 or 4 batches. When all of the butter is melted allow the caramel to cook for a further 2-3 minutes stirring constantly

Take the pan off the heat and stir in the salt, cinnamon & nutmeg (if using). Let cool for 30 minutes before decanting into a jar

Once completely cool store in the fridge for up to 2 weeks