Wednesday, 26 September 2012
This is best made in the bottom of a 2lb loaf tin. It makes 30-40 depending how big you chop them up.
180ml Double cream
1/2 tsp vanilla extract
rounded 1/2 tsp + 1/4 tsp flaky sea salt
160g Golden syrup
200g Caster sugar
60g Salted butter
Line loaf tin with foil and spray the inside with cooking spray or liberally grease with vegetable oil.
Heat the cream with 1/3 of the butter with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat but keep warm.
In a medium sized pan heat the golden syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted only swirl the pan don't stir it.
Cook until the syrup reaches 310ºF (155ºC). Turn off the heat and stir in the warm cream mixture, until smooth. Turn the heat back on and cook the mixture to 260F (127C).
Remove the pan from the heat and stir in the cubes of butter, until it’s melted and the mixture smooth.
Pour the mixture into the tin and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.