Ingredients
- 1tsp vanilla extract
- 175ml double cream
- 50g butter
- 1tsp Cerebos Iodated Sea Salt
- 250g caster sugar
- 75g golden syrup
- 75g maple syrup
Instructions
you will need:
a small rectangular tin, greased and lined with baking parchment
PREPARATION
1. Put the vanilla extract, cream, half the butter and a pinch of Cerebos Iodated Sea Salt in a pan and bring to the boil then take it straight off the heat and set aside.
2. Put the sugar and syrups in another pan to melt the sugar don’t stir, but keep shaking the pan to keep the sugar distributed. When the sugar has melted, heat it to 155°C on a sugar thermometer (this is known as hard crack stage: when syrup is dropped into cold water, it separates into hard brittle threads that cannot be bent without breaking).
3. Remove from the heat; add the vanilla cream mixture. Heat to 126°C (this is hard ball stage: when dripped from a spoon, the syrup forms thick threads that after being dropped in cold water can be moulded into a ball that will hold its shape).
4. Add the remaining butter, stir, then pour into the tin. Leave it to get slightly firm and sticky, and then sprinkle over the remaining Cerebos Iodated Sea Salt.
5. Leave it to cool. When you want to cut it into squares, use a hot-bladed knife.
