These sweet treats will make a beautiful homemade Christmas present. Brought to you by Coles.


  • melted butter, to grease

  • 2½ cups caster sugar

  • 600ml cream

  • 125g unsalted butter, chopped

  • 2 tsp Saxa Sea Salt Flakes, plus extra to sprinkle

  • ¼ tsp cream of tartar

  • 2 tsp vanilla bean paste


  • 1.

    Line a 20cm square cake tin with aluminum foil, extending up over two sides. Generously brush base of the foil and half way up the sides with melted butter.

  • 2.

    Combine sugar, cream, unsalted butter, sea salt and cream of tartar in a large saucepan. Stir over low heat, without boiling, until sugar has completely dissolved and mixture is smooth.

  • 3.

    Increase heat to medium and bring to the boil. Stand a candy thermometer in the saucepan, leaning against the side. Boil, without stirring, for about 25 mins, or until temperature reaches 122ºC (hard ball stage) on the thermometer.

  • 4.

    Add vanilla bean paste and gently stir in, without scraping the bottom of the pan. Don’t worry if it doesn’t look like it’s evenly combined. Pour into the foil-lined tin (be careful as the tin will become very hot), leaving the darker solids in the pan. Set aside for about 4 hrs, or until set.

  • 5.

    Using the aluminum foil, lift caramel from the tin. Use a large, oiled knife to cut it into small logs. Sprinkle with a little extra sea salt and wrap in cellophane or baking paper.


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Posted by Stacey74Report
made this last year and it was delish, takes a bit longer than they say to reach the hard ball stage but was well received as a gift and makes lots of pieces