Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
Prep:5 mins
Makes 55
70g unsalted butter, plus extra for the tin200ml double cream½ tsp vanilla extract150g golden granulated sugar150g golden syrup1 heaped tsp flaky sea saltflavourless oil, for the knife
STEP 1Butter and line the base and sides of a 20 x 30cm tin with baking parchment.STEP 2Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.STEP 3In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn’t catch.STEP 4Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
