Ingredients:

  • 2 cups (400 g) Granulated Sugar
  • 1/2 cup (120 ml) Light Corn Syrup or Golden Syrup
  • 1/2 cup (120 ml) Water
  • 1 1/2 cups (360 ml) Heavy Cream (Double Cream), warmed
  • 1/2 cup (115 g) Unsalted Butter, cut into 1-inch cubes
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 teaspoon (3 g) Flaky Sea Salt, for finishing/garnish

Instructions:

  1. Prepare the Tin: Line the 8x8-inch (20x20 cm) pan with parchment paper, ensuring the paper extends over the edges for easy removal (creating a sling). Lightly butter the paper.
  2. Measure and Warm: Measure all ingredients precisely. In a separate, small pan or microwave, gently warm the heavy cream and cubed butter until the butter is mostly melted and the cream is hot (but not boiling). Set aside.
  3. Combine Sugar Base: In the heavy-bottomed saucepan, combine the granulated sugar, corn/golden syrup, and water. Stir once to combine everything—and then stop stirring.
  4. Boil and Dissolve: Bring the mixture to a rapid boil over medium-high heat. As the sugar dissolves and the mixture boils, use a wet pastry brush to frequently wipe down the sides of the pan, washing any sugar crystals back into the liquid. This prevents crystallization.
  5. Reach Soft-Ball Stage: Attach the candy thermometer. Continue cooking the syrup, undisturbed, until the temperature reaches 115°C (240°F).
  6. Incorporate Dairy: Once the syrup reaches 115°C (240°F), slowly and carefully pour the warm cream and butter mixture into the pan. The mixture will bubble vigorously and the temperature will drop significantly.
  7. Cook to Final Temperature: Return the heat to medium-low. Begin stirring gently but constantly with a heatproof spatula, scraping the bottom of the pan to prevent scorching.
  8. Monitor Temperature and Colour: Continue cooking until the mixture reaches 120°C (248°F). The caramel should be a rich, deep amber colour.
  9. Finish the Caramel: Immediately remove the pan from the heat. Stir in the 1/2 teaspoon of fine sea salt.
  10. Pour and Garnish: Carefully pour the hot caramel mixture into the prepared tin. Avoid scraping the bottom of the pan. Sprinkle the surface evenly with the flaky sea salt.
  11. Cool Completely: Allow the caramel to set at room temperature for 2–3 hours until firm to the touch. Do not refrigerate, as this can make the caramel grainy.
  12. Cut and Wrap: Use the parchment paper sling to lift the caramel out of the tin. Cut into 1-inch (2.5 cm) squares using a sharp, oiled knife. Wrap each piece tightly in small squares of wax paper or cellophane twist wrappers.