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