Rosemary sea salt caramels

1. Lightly grease an 18cm square cake tin with oil and line with baking parchment. In a medium saucepan, bring the cream just to the boil, then turn off the heat. Add the rosemary and cover; leave to infuse for 45 minutes. Strain the cream through a fine sieve into a clean pan (discard the rosemary). Add the butter and muscovado sugar and cook over a medium heat, stirring, to dissolve the sugar. Remove the pan from the heat.

2. In a large, heavy-bottomed pan, combine the caster sugar, golden syrup and 3 tbsp water. Sweep down the sides of the pan with a damp pastry brush so there are no sugar crystals around the edge. Heat the mixture, stirring, until the sugar has dissolved, then bring to the boil. Cover with a lid for 1 minute, then remove; insert a sugar thermometer and cook, without stirring, until the mixture reaches 149°C. If it looks like the caramel is burning in spots, gently and carefully swirl the pan.

3. Whisk the warm cream and butter mixture into your caramel and continue to cook until the mixture reaches 120°C. Remove from the heat and stir in the vanilla and sea salt. Pour into the prepared tin; leave to cool completely at room temperature then chill for 1 hour – this will make the caramels easier to cut.

4. Turn the caramel out of the tin; remove and discard the parchment, then use a lightly greased knife to cut into pieces. Wrap individually in squares of waxed paper. Store the caramels in an airtight container in a cool, dry place for up to 2 weeks.