Dan Lepard's foolproof caramel masterclass

The white syrup develops a slightly frosty top. Sparkly Photograph: Graham Turner

Getting darker; this is golden caramel Photograph: Graham Turner

Darker brown ... the wisps of smoke won't be long now Photograph: Graham Turner

Almost black Photograph: Graham Turner

Once the colour's looking right, add the butter or oil. Off the heat, though, safety fans Photograph: Graham Turner

In this case, it appears that butter would melt Photograph: Graham Turner

This caramel is looking a bit too virtuous. Best add some salt Photograph: Graham Turner

Oh Dan, with this dark and dangerous all-purpose caramel sauce, you are truly spoiling us Photograph: Graham Turner

Once the butter has melted, the second lot of sugar - brown this time for added flavour - goes in Photograph: Graham Turner

Adding treacle for a bit of variation. One day, this panful of blistering delicious will grow up to be crème fraîche treacle caramels. Photograph: Graham Turner

You can't have crème fraîche treacle caramels without crème fraîche Photograph: Graham Turner

With all the ingredients in, Dan checks the temperature of the caramel. The aim is 113C (235F) for an all-purpose caramel sauce. For a firmer caramel continue to 127C/260F for a soft set and 130C/266F for a firm set. Photograph: Graham Turner

Pouring plain caramel for a soft-set treat Photograph: Graham Turner

Must ... get ... the ... last ... bit Photograph: Graham Turner

So smooth it's slippery: the caramel cools Photograph: Graham Turner

A slab of luxurious toasted brazil nut and orange caramel, ready for the Lepard knife Photograph: Graham Turner

Well hello, sticky! Toasted brazil nut and orange caramels get the chop Photograph: Graham Turner

Exceedingly grown-up olive oil and black pepper caramels, perfect with a shot of espresso Photograph: Graham Turner

Dan's caramels, all wrapped up and ready for an outing. Going to a dinner party? Don't take wine, take sweets Photograph: Graham Turner

And now for the apples: Dan starts a dry caramel with a spot of sugar in a non-stick pan Photograph: Graham Turner

Just add heat and a dash of water Photograph: Graham Turner

And this is what happens Photograph: Graham Turner

Throw in some butter Photograph: Graham Turner

Add some quartered dessert apples Photograph: Graham Turner

Cook it on up, then carefully add some brandy Photograph: Graham Turner

Separate most of the appley, brandified juices to make for safer dribbling Photograph: Graham Turner

Vanilla ice cream with apples in caramel and brandy sauce. Because you're worth it. Photograph: Graham Turner