Most sea salts work well in this recipe (do not use table or rock salt) but I prefer a Fleur de Sel which gives a delicate flavour to the candy.
Making a caramel involves heating sugars to a high temperature so please take care.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 30 minutes
- 8 fl oz heavy/double cream
- 2 ½ oz/ 70g butter, cut into pieces
- 2 oz/60g honey
- ¼ cup/60ml water
- 7 oz/ 200g fine/caster sugar
- 1 tsp sea salt, plus extra for dusting, preferably Fleur de Sel
- ½ tsp vanilla bean paste or vanilla extract
- Over a gentle heat the cream, butter and salt together in a small saucepan. Once the butter has melted remove from the heat.
- Place the honey, water and sugar into a heavy bottomed saucepan, stir well. Place on a high heat and bring to a rapid boil, continue to boil the mixture until it begins to turn a golden brown then quickly remove from the heat.
- Slowly pour the butter and cream mixture into the bubbling sugar. The mixture will bubble fiercely so take care. Return the pan to the heat and cook for 10 minutes or until the caramel reaches 250°F/120°C. Once this temperature is reached, remove from the heat.
- Add the vanilla to the caramel and stir well then pour the mixture into the prepared tin. Leave to cool at room temperature, then once cool pop the dish into the refrigerator for a couple of hours to firm up. The toffee will be set but not rock hard.
- Tip the slab of toffee onto a cutting board. Cut into pieces the size you like sprinkly very lightly with salt. Or roll into a sausage shape and sprinkle with salt and cut the size of caramel you prefer. I also like to cut the caramel into thick pieces and roll gently into a ball between my palms, a bit of a sticky mess but looks good when it's done.