TWISTED HONEY CARAMELS

Makes 40

250ML DOUBLE CREAM

65G UNSALTED BUTTER, CHOPPED

295G WHITE SUGAR

240G HONEY

SEA SALT FLAKES (OPTIONAL), TO SERVE

1 Line a 20cm square cake tin with non-stick baking paper*. Place the cream and butter in a small saucepan over a low heat and stir until the butter is melted. Set aside and keep warm.

2 Place the sugar and honey in a medium deep-sided saucepan over a medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring to the boil and cook, brushing any sugar crystals down the sides of the pan with a wet pastry brush, for 6-7 minutes or until the temperature reaches 154°C on a sugar thermometer.

3 Gradually add the warm cream mixture and mix well to combine**. Cook for a further 11-12 minutes or until the temperature reaches 127°C.

4 Working quickly, carefully pour the caramel into the tin and allow to stand at room temperature for 4 hours or until firm.

5 Slice the caramel into 1cm-wide lengths, halve each length and twist the caramels from each end. Wrap in squares of non-stick baking paper and twist the ends to seal. Refrigerate until needed. Sprinkle with sea salt to serve.

*It’s best to work quickly but carefully when making caramel – line your tin and measure the ingredients before you begin. **When pouring the cream into the syrup, the hot mixture will boil and bubble – take care and use a deep saucepan.

Tip: These caramels will keep in the refrigerator for up to one week.