Ingredients

Steps

• Grease and line a 20cm square baking tin with groundnut oil and baking paper.
• Combine butter, sugar, condensed milk, and golden syrup in a heavy pan over low heat.
• Stir constantly until the sugar dissolves.
• Increase heat and boil the mixture until the thermometer reaches 118°C.
• Remove from heat and stir in rock salt, liquorice powder, and food colouring.
• Pour the mixture into the tin and scatter with additional rock salt.
• Cool for one hour at room temperature then refrigerate overnight.
• Cut the set caramel into squares and wrap in parchment paper.