Rosemary Sea Salt Caramels

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• Step 1

  Lightly grease an 18cm square cake tin with oil and line with baking parchment.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  Turn the caramel out of the tin and use a lightly greased knife to cut into pieces. Wrap individually in waxed paper squares.

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