'How difficult can it be to make my own version?' I thought. After all I'm a proud owner of a ne'er used sugar thermometer. It should probably be decluttered but looks dead posey in that wheelie carousel utensil thing that sits by my hob.
Maldon Sea Salt of course as I am an Essex girl. Easy peasy. That sugar thermometer remained redundant still. The recipe came from the Guardian's column where they cobble together the instructions for perfect recipes. The bubbly picture above shows the water droplets which formed on the sugar as it caramelised. I've never seen anything quite like it during a cookery process. It was dead cool!