Gingerbread caramels

1 Line a 23cm square tin with parchment and spray with sunflower oil.

2 Heat the syrup and sugar in a small pan, stirring until the sugar dissolves. Raise the temperature and bubble the syrup, without stirring if possible, until it reaches 155°C, checking with a sugar thermometer.

3 Meanwhile, in a separate pan, gently heat together the cream, butter, vanilla and spices.

4 Carefully stir the cream mixture into the hot syrup (it’s a good idea to do this off the heat as it will bubble up).  Cook for a few minutes until the thermometer reads 125°C.

5 Pour into the prepared tin, leave to settle for a moment then scatter over the salt. Sit the tin on a rack and leave to cool completely. Cut into small squares or rectangles.  If giving as a gift or keeping for more than a few days, twist each one into a small square of cellophane so they can be stored without sticking together.

This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.