METHOD

1. Place the cream and condensed milk in a small saucepan over low heat and stir until just warm. Set aside and keep warm. 
2. Place the corn syrup, sugar and water in a small, deep-sided saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook (do not stir) until the temperature reaches 120ºC (250ºF) on a sugar thermometer. Reduce heat to medium, add the butter and warm cream mixture (the temperature will drop on the thermometer) and cook, stirring continuously, until the temperature reaches 110ºC (230ºF)+. Immediately remove caramel from heat. 
3. Carefully spoon into a lightly greased 20cm-square tin lined with non-stick baking paper and allow to cool for 2–3 hours or until set. Do not refrigerate. Cut into squares to serve. Makes 16

TIPS + TRICKS: 
+ It’s important to stir continuously when you have added the butter and milk to ensure the mixture doesn’t stick to the sides of the pan, at this will give the caramel a burnt flavour.