RECIPE | Sea salted caramels

Ingredients:

1 1/3 cup double cream

450g granulated sugar

1/2 cup light corn syrup

1/3 cup honey

6 tbsp butter, cut into small pieces

1 tsp vanilla extract

3 tsp good quality sea salt

500g bittersweet chocolate, chopped

Method:

1.Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2.Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

3.Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

4.Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

5.Pour into prepared pan and let set at room temperature until firm enough to cut.

6.Cut the caramel into small squares or strips with a chef’s knife.

7.Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.