Salted caramels

Method

1. In a heavy-based saucepan, combine the sugar, golden syrup and 60ml water. Put over a medium heat and cook until the sugar dissolves. Swirl the pan to help it cook evenly but don’t stir or it may crystallise.
2. Meanwhile, warm the double cream in a pan over a low-medium heat, then add the butter, salt and vanilla and allow the butter to melt. 3 Turn the heat off under the syrup, then carefully pour into the cream mixture. Be very careful (wear oven gloves) as it will bubble up. Return the pan to a medium heat and cook until the mixture reads 120°C on the thermometer. Carefully pour the caramel into the prepared tin, sprinkle with sea salt, then chill overnight to set.
3. The next day, lift the caramel onto a chopping board (the baking paper overhang will help you remove it from the tin) and cut into 30 squares. Cut rectangles from the waxed paper and wrap up the caramels, twisting the ends to seal.