Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sunflower oil spray
100g golden syrup
260g granulated sugar
170ml pot double cream
60g butter, cut into small pieces
½ tsp vanilla extract
½ tsp ground cinnamon
1 tsp ground ginger
½ tsp flaky sea salt
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.
This recipe was first published in November 2014.