Step 1

Place your sugar thermometer into a medium, heavy saucepan

Step 2

Add the sugar, corn syrup and ½ cup of the cream

Step 3

Bring to a boil and boil for 15 minutes.

Step 4

Add the remaining cream and the butter, gently stir to mix in the melting butter. The mixture should be a rich golden colour now.

Step 5

Boil until it reaches 248c (in between soft and hard ball stage)

Step 6

Remove from the heat and stir in the vanilla extract.

Step 7

Now pour into your prepared dish and leave to cool completely for at least 3 hours.

Step 8

Sprinkle with Sea Salt if using.

Step 9

Once cold, turn out onto chopping board and cut into squares of your liking. Wrap in the caramel wrappers.