Mix the sugar with the water and caramelize this on a medium high heat.
While the sugar is caramelizing mix the champagne with the cream and the glucose syrup. Bring this to a simmer. When you’re happy with the caramels color slowly add the simmering champagne mixture. Keep on heating to prevent the caramel from setting.
Once that’s done turn off the heat and add the white chocolate and the butter. Blend this till smooth. Be sure to keep the blender at the bottom of the pan to prevent air from mixing with the ganache.
Then transfer it into a bowl and let it cool down in your fridge.
