- 380ml double cream
- 400g granulated sugar
- 240ml golden syrup
- 55g unsalted butter
- Seeds from 1 vanilla pod
- 15g sea salt flakes (preferably Maldon)
You’ll also need
- 24x18cm baking tray
- Temperature probe or sugar thermometer
- Line the baking tray with non-stick baking paper.
- 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.
- 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 from Mrs Beeton's Homemade Sweetshop by Isabella Beeton and Gerard Baker, £16.99, published by Weidenfeld & Nicolson.