Get all of your ingredients weighed out and prepared.

Whisk the sugar and water together in a small pot, then put on the stove on medium flame.

Get a pastry brush and a small bowl/cup of water.

(IMPORTANT: DO NOT TOUCH THE SYRUP/CARAMEL WHEN IT IS BOILING, IT IS EXTREMELY HOT AND WILL STICK TO YOU IF YOU TOUCH IT).

Once the syrup starts boiling it will take about 10-12 minutes to become a lovely golden colour. Meanwhile, just lightly dip your pastry brush in the water, then wipe around the sides of the pot every 1-2 minutes. The water that trickles down the sides of the pot will prevent the sugar from crystallizing around the edges of the caramel.

Once your caramel has become a beautiful golden colour, turn the heat off and immediately add your butter, salt and slowly add your cream while whisking through until well combined. If you find that the sugar candy separates from the cream and goes all hard, don't worry, just keep stirring and it will melt through. You can put back on low heat briefly if necessary. Finally, add your rum and stir through.

Pour the mixture in clean jars, leave to cool for 10-15 minutes, cover with a lid and it will keep in the fridge for about 1 month.