Salted Caramels

Butter a loaf tin that is roughly 19 cm x 9 cm x 7 cm in size. Line it with waxed baking paper, with plenty of overhang on the sides and ends of the tin, then lightly brush the lined tin with vegetable oil.

Place the butter and the cream into a saucepan over a low heat and bring it to a simmer. Remove from the heat. 

Place the Lyle’s Golden Syrup and Tate and Lyle Fairtrade Pure Cane Caster sugar in a large saucepan and set it over a low heat. Cook until all the sugar has dissolved, but don’t stir it. Instead, gently swirl the pan. Once all of the sugar has melted, raise the heat and cook until the temperature on the sugar thermometer reaches 155°C. Turn off the heat and immediately add the cream and the melted butter mixture, then combine using a whisk. Place the mixture back on the heat and cook again, until the temperature on the sugar thermometer reaches 127°C.

Pour into the lined loaf tin and tap gently a few times against the kitchen surface to reduce any air bubbles. Allow it to cool for 15 minutes, then sprinkle with the sea salt. Leave it to set at room temperature overnight. Cut into pieces using a lightly oiled, sharp knife and wrap each piece individually into some greaseproof paper.