These sweets are super sickly but unashamedly addictive!
Approach with caution.
250ml double cream
300g white granulated sugar
80g golden syrup
1/2 tsp of vanilla extract
1.Prep a baking dish by lining it with greaseproof paper, make sure you have some paper overhanging the dish so that it will be easy to remove once set.
I used a 26cm baking dish and the caramels came out a good size once cut.
2.Start by melting the butter, double cream and salt together over a low heat. Once butter has melted set aside for later.
3.In a separate saucepan pop in your sugar, syrup and water. You want to use a quite a big saucepan as mix can at least double in size.
4.Stir together off the heat until you have a grainy paste. Wipe down the sides of the pan with a wet brush, pop in your sugar thermometer and do not stir after this point.
5.Put onto a medium heat and wait until the sugar mix has reached 160C.
6.Take off the heat and slowly pour in warm cream mixture, whisk in gently.
7.Pop the caramel back on the hob and heat till it reaches 120C.
8.Quickly whisk in vanilla and pour into your dish.
9.Don't be hasty! Allow caramel to cool overnight.
10.Once cooled cut into desired shape and wrap in squares of greaseproof paper.