Sea Salt Caramels (sco)
- 175g / half a cup golden syrup
- 100ml water
- 600g caster sugar
- 225g unsalted butter
- 450 ml whipping cream
- Maldon Sea Salt, for sprinkling
- Large, heavy-based pan
- Tray/ pan 30 x 25 x 5 cm, oiled and lined with parchment paper
- Sugar Thermometer
Put golden syrup, water and sugar in large, heavy based pan. Stir till well combined. (Dislodge any stray grains of sugar with the water.)
Bring to a boil over a high heat. Add butter and cream. Let it boil again, reduce the heat to medium low, and place sugar thermometer into pan.
Let caramel reach 121 degrees C / 250 degrees F.
Carefully pour into prepared tray. Set for a minute, then sprinkle sea salt all over the top.
Let it set for 4 – 5 hours, remove from pan and peel off paper.
Cut into desired shapes