380ml double cream
400g granulated sugar
240ml golden syrup
55g unsalted butter
Seeds from 1 vanilla pod
15g sea salt flakes
You’ll also need
24 x 18cm baking tray
Temperature probe or sugar thermometer
1 Line the baking tray with non-stick baking paper.
2 Place the ingredients, but only half the salt, in a large pan set on a low heat and cook, stirring, until the sugar has dissolved and the butter has melted. Increase the heat to medium-high and allow the mixture to boil without stirring. As the caramel cooks, use a pastry brush dipped in water to wash down the insides of the pan to prevent any crystals forming.
3 As soon as the caramel has reached 121ºC, immediately remove it from the heat and pour into the prepared tin. Prick out any air bubbles with the tip of a sharp knife, sprinkle over the remaining salt, and allow the mixture to cool fully in a dry place overnight. The next day, cut the caramel into small squares and wrap in pieces of non-stick baking paper.
Recipe courtesy of Mrs Beeton's Homemade Sweetshop