1 cup Cream
1/4 cup Water
1/4 cup Corn syrup
5 tablespoons Buttter, chopped into small chunks
1 1/3 cups Sugar
1 1/2 teaspoons Flaky sea salt (like Maldon)
1 Vanilla bean
- Split the vanilla bean in half length-wise and scrape out the seeds.
- Combine the vanilla seeds and pod with the cream and butter in a small pot.
- Add one teaspoon of salt and bring the mixture to a boil over medium high heat.
- Once the mixture has boiled, cover the pot with a tight fitting lid, and remove from the heat. Set aside to infuse for 20 to 30 minutes.
- Line a 20 cm square cake tin with parchment paper and spray with some vegetable oil.
- Add the corn syrup and water to a small, heavy bottom pot with high sides.
- This is imperative to prevent the caramel from boiling over when the cream is added.
- Add the sugar to the water and syrup mixture by pouring the sugar into the middle of the pot.
- This will prevent crystals from forming along the sides of the pot.
- Place the pot over medium heat. from this point on, do not leave the pot unattended. Swirl the mixture in the pot but do not stir. Heat the mixture to 177℃.
- Remove from heat and add the cream. The caramel will bubble up, so keep your hands and fingers out of harms way. Stir the caramel with a rubber spatula and reduce the heat to medium-low.
- Stir and heat the caramel to 120℃.
- Pour the caramel into the prepared cake pan and allow to cool for 10 minutes.
- Then sprinkle over the remaining salt.
- Allow the caramel to cool for 2 hours before cutting it into little squares about 2cm each.
- Wrap each in a little wax paper, twist the edges and keep in the fridge.