- 120g unsalted butter
- 120ml cream
- 40ml water
- 60ml light corn syrup or glucose
- 200g caster sugar
- ½ tsp course or flaked sea salt
- Line a 23x12cm baking tin
Melt the butter and cream and set aside. In a small saucepan combine the water, sugar and corn syrup and gently dissolve. Cook until a deep golden colour then carefully pour in ½ to the butter cream mix. Add the remaining butter mix. Cook to 115°C then pour into the prepared baking pan. Allow to cool slightly then sprinkle with sea salt flakes. Allow to set until cold.