Salty, nutty and irresistibly sweet, caramel can be made in minutes from just a small mound of plain old sugar. To show us how, we turned to the professionals for advice, going to the University of Leicester in the UK to visit the newly opened Science Kitchen. This lab-cum-bakery is run by chemical biologist and finalist Josh Smalley, who is using his love of baking to enthuse people about chemistry. Smalley shared with us his recipe for the perfect caramel sauce.