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

Equipment

• 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