Makes about 40 caramels
The caramels will keep in an airtight container for up to 2 weeks.
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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, cover and leave to infuse for 45 minutes. Strain the cream through a fine mesh sieve, then return the infused cream to the pan. Add the butter and muscovado sugar and cook over a medium heat, stirring to dissolve the sugar. Remove the pan from the heat.
In a large, heavy-bottomed saucepan, combine the caster sugar, golden syrup and 3 tablespoons water. Sweep down the sides of the pan with a dampened pastry brush so there are no sugar crystals round the edge. Heat the mixture until the sugar has dissolved then bring to the boil. Cover with the 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 very carefully swirl the pan.
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 extract and sea salt. Pour into the prepared tin and leave to cool completely at room temperature then chill for 1 hour – this will make the caramels easier to cut.
Turn the caramel out of the tin and use a lightly greased knife to cut into pieces. Wrap individually in waxed paper squares.