Annie Rigg’s Sea-salted Caramels

You really do need a sugar thermometer for making caramels and toffees, but it won’t be a wasted investment — once you’ve tried these caramels you’ll be hooked. The saltiness is just enough to cut through the intense caramel sweetness, making them dangerously moreish. Wrap each caramel in a twist of non-stick baking parchment.

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