Ingredients:
240ml double cream
120ml golden syrup (or corn syrup)
1/4 tsp salt
4 tbsp butter
1/2 tsp vanilla extract
Method:
Prepare a 25cm square metal pan by greasing with butter and lining with greaseproof (wax) paper.
Add all your ingredients (except the butter and vanilla extract) into a heavy-bottomed pan. Stir over medium heat with a wooden spoon until the sugar dissolves. Now add the butter and stir until it melts and is completely incorporated. Continue cooking and stirring until the mixture begins to boil. Use a pastry brush dampened with warm water to remove any sugar crystals clinging to the sides of the pan). Now cook without stirring until the syrup reaches just above the Hard Ball stage (about 122°C).
Take off the heat, stir-in the vanilla and mix to incorporate before turning the mixture into the prepared metal pan. Allow to cool until it becomes tacky then score into 3cm cubes. Allow to cool completely, tip out of the pan then cut into cubes. Store in an air tight container. This is easiest done in a tin layering the caramels and putting a sheet of greaseproof paper between each layer to prevent sticking.
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