These caramels can be made with any type of sugar and butter, although the flavour is better with quality ingredients.
375g raw castor sugar
250g good-quality salted butter, diced and chilled, plus extra for greasing
5 tbsp creme fraiche
Sea salt flakes to garnish
Grease and line a 20-centimetre square slice tin with baking paper. In a heavy-based saucepan, place the sugar over a medium heat. Cook to quite a dark caramel. Turn the heat down low and carefully add the butter, a few cubes at a time, making sure it is all incorporated before adding more.
Stir in creme fraiche and continue to cook until thickened (118C on a digital or sugar thermometer). Pour into tray and sprinkle over salt flakes. Allow to cool, then refrigerate until set. Cut into squares to serve.