SEA SALT CARAMELS
Begin this recipe around 4 hours ahead. You will need a sugar thermometer.
11/ 2 cups (325ml) double cream 2 x 395g cans sweetened
condensed milk 200g salted butter, chopped 1 cup (220g) caster sugar 1 cup (280g) glucose syrup Grease base and sides of a 20cm square cake pan and line with baking paper.
Place cream, condensed milk and butter in a small saucepan over medium-low heat and stir until the butter melts. Set aside.
Place sugar, glucose and 1/ 2 cup (125ml) water in a medium saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook until 120°C on sugar thermometer. Remove from the heat and, using a plastic spatula, stir through the cream mixture (be careful, it may spit). Return to medium-low heat and cook, stirring continuously, until 112°C on thermometer. Pour into prepared pan, sprinkle with 1 tsp salt flakes and allow to cool completely, then chill for 2 hours. Turn caramel out onto a chopping board and cut into 36 squares to serve.