Method

Lightly grease a 20 cm square baking pan with non-stick spray and line with baking paper.

Bring the brown sugar, castor sugar, evaporated milk and cream to a boil in a large heavy-bottomed saucepan, over medium heat. Add the corn syrup and continue cooking until the mixture reaches 110 °C.

Add the butter and vanilla extract – the mixture will foam and rise. Continue cooking, stirring constantly, until the caramel reaches 115 °C (this can take up to 30 minutes). Remove from the heat and carefully pour into the baking tray. Sprinkle with the sea salt and allow to cool for at least an hour.

Lift out the baking paper or invert onto a cutting board covered with baking or parchment paper and cut into pieces with kitchen shears. Can be stored in a sealed container in a dry area eg pantry for up to 2 months – do not store in the fridge.

Tips

A sugar thermometer is essential.

Corn syrup is available at speciality baking shops, but you can substitute it with golden syrup. It will affect the flavour slightly but not the consistency.

It is important to use a large, deep pot as the mixture foams up and ‘spits’.

Use a heavy-bottomed pot and stir constantly to prevent getting burnt sugar bits at the bottom of the pot. (I used a Le Creuset pot, which can be easily cleaned by soaking it in hot water.)

Don’t substitute the unsalted butter.