2 cups caster sugar
1⁄2 cup glucose syrup
395g can sweetened condensed milk
125g unsalted butter, diced
2 Tbsp bourbon whisky
1 tsp sea-salt akes
Line a 20cm square cake tin with baking paper. Combine sugar, glucose and 1⁄4 cup water in a medium saucepan over a high heat. Cook for 10 minutes or until a deep-brown caramel. Remove from heat and add condensed milk, butter, whisky and 1⁄2 of the salt, mixing well.
Return to heat and boil rapidly until mixture reaches 120°C on a cook’s thermometer. Pour into prepared tin. Set aside for
5 minutes to cool. Scatter with remaining salt. Set aside for 1 hour to cool. Cut into 48 pieces, wrap in cellophane and tie with string. Serve.