Chewy Salted Caramels

Grease a 20cm square cake tin and line with baking paper, bringing it up the sides of the tin. Ensure there aren’t any holes in the paper.

Put the butter, cream, salt and vanilla in a small saucepan and bring to just below the boil. Set aside.

Put the corn syrup, sugar and water in a medium saucepan and attach the sugar thermometer. Place over a medium low heat and stir occasionally until the sugar is melted. I use the end of a thin wooden skewer. If there are any sugar crystals on the side of the saucepan, wash them down with a pastry brush dipped in water to prevent crystallization.

Bring to the boil then cook the syrup to 160°C, at which stage it will be a light golden colour. Remove from the heat and carefully pour in the warm cream, stirring until smooth.

Return to the heat (the cream will have dropped the temperature) and cook the caramel to 115°C. It will take about 8 minutes for it to turn a deep caramel colour.

Immediately pour into the tin and cool for 5 minutes then sprinkle with the second ¼ teaspoon of sea salt.

Cool completely then lift out of the tin. Using a large sharp knife, cut into your desired shapes and wrap individually in waxed paper or cellophane. Store in an airtight container or in the refrigerator if you prefer a firmer caramel.