You need a sugar thermometer to make these sea-salted caramels, but trust us, it’ll be worth it! You won’t be able to stop making these moreish sweets once you’ve had a taste
- 150g caster sugar
- 150g light muscovado sugar
- 100g unsalted butter
- 200ml double cream
- 3tsp golden syrup
- 1tsp sea salt flakes
Grease a 15–17cm square tin with sunflower oil. Place the caster sugar in a deep pan with 2 tablespoons of cold water. Set the pan over a medium heat until the sugar has dissolved, then bring to the boil and continue to cook until the sugar has turned to a deep amber-coloured caramel. Remove the pan from the heat and immediately add the remaining ingredients and stir until smooth.
Return the pan to the heat and bring back to the boil. Continue to cook until the caramel reaches 130°C/250°F on a sugar thermometer. Remove from the heat, leave to settle for 30 seconds, then pour into the prepared tin and leave until cold before turning out of the tin and breaking into pieces.
These will keep for 4–5 days in an airtight box or wrapped in non-stick paper in a jar.