INGREDIENTS
- 120g Demerara Sugar
- 120g Golden Caster Sugar
- 30ml Golden Syrup
- 20ml Bonne Maman Caramel
- 1 tsp Butter, plus extra for greasing
- 2 tsp Bicarbonate of soda
METHOD
- Put the sugars, syrup, salted caramel and butter in a heavy-bottomed pan with 3 tbsp water. Generously grease a shallow tin, about 20cm square, with butter.
- Put the pan over a gentle heat and stir until the butter has melted and the sugars dissolved. Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 138C on a sugar thermometer and is a deep golden colour. This can take up to 10 minutes.
- When the mixture reaches the temperature, take the pan off the heat and quickly stir in the bicarbonate of soda. The caramel will puff up.
- Pour the bubbling mixture into the tin and leave to set for at least 1 hour.
- When cold and firm, break into rough shards and store in an airtight jar.