Salty caramels

Serves: 20

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Total Time: 50

Prep Time: 10

Cook Time: 40

• Makes 1.1 kg
• 250 gram(s) unsalted butter, diced
• 450 gram(s) light muscovado sugar
• 2 teaspoon(s) sea salt, finely ground
• 300 gram(s) condensed milk
• 250 gram(s) golden syrup

Method

1. Place all the ingredients in a medium saucepan and heat gently until melted, stirring frequently. Bring to the boil and simmer over a medium-low heat, stirring constantly, until the ingredients blend together and the butter is incorporated. Continue to simmer for 20-30 minutes over a low heat until you reach 250°F (hard ball) on a sugar thermometer, stirring occasionally. It's very important to reach this temperature - if anything, go a fraction of a degree over to ensure it.
2. Brush a 23cm-square brownie tin with oil, and pour in the caramel (it should be about 2cm deep), without scraping out the bottom or sides of the pan. Leave uncovered in a cool place to harden.
3. Run a knife around the edge of the tin and turn the caramel out on to a board brushed with oil. Cut into 2- 3cm squares.
4. If making sweets for hanging, first wrap each one in a square of plastic, secure it with sticky tape, then wrap in a rectangle of coloured wrapping paper or foil, twisting the ends to secure them, and attach with pretty cord to the twigs. Recipe by Annie Bell

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