Toffee Caramels

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18x18cm baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easier removal.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and 150ml of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient and don't rush this process.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Don't stir the mixture too much, as this can cause it to crystallize.

4. 4

   Remove the saucepan from the heat and carefully pour in the remaining 100ml of heavy cream. The mixture will bubble up and steam vigorously, so be careful!

   Tip: Use a spoon to gently stir the mixture.

5. 5

   Add the toffee bits, sea salt, and vanilla extract to the saucepan. Stir until the toffee is melted and the mixture is smooth.

   Tip: Don't overheat the mixture, as this can cause it to become too dark.

6. 6

   Pour the mixture into the prepared baking tray and smooth the top with a spatula.

   Tip: Use a sharp knife to trim the edges of the mixture, if necessary.

7. 7

   Allow the mixture to cool and set at room temperature for at least 30 minutes.

   Tip: Don't touch or handle the mixture until it has set.

8. 8

   Once set, use a sharp knife to cut the mixture into 8 equal squares.

   Tip: Cut the squares in a gentle sawing motion, as this can cause them to break.