1 cup cream
60 grams butter
1½ teaspoons fleur de sel salt
1½ cups sugar
¼ cup liquid glucose
¼ cup water
Line a 20 cm square tin with baking paper.
Put the cream, butter and the fleur de sel in a small saucepan and bring to the boil. Remove from the heat and set aside.
Put the sugar, liquid glucose and the water in a heavy-based saucepan over a medium heat. Stir until the sugar is dissolved. Use a pastry brush dipped in water to brush down any sugar crystals on the sides of the pan. When the sugar is dissolved, bring to the boil and cook without stirring until a light golden colour. Carefully stir in the cream, taking care as it will bubble up vigorously. Boil until it registers 116°C on a sugar thermometer, stirring occasionally to prevent it catching on the base of the saucepan. Immediately tip into the tin. Allow to cool and set before cutting into pieces.
The caramels can be individually wrapped in clear cellophane or baking paper, or layered up between paper in a gift box or tin. Makes about 36 pieces, 3 cm x 1 cm
Pantry Note: Liquid glucose and fleur de sel are available from good delis and gourmet stores.