Cinnamon-Spiced Homemade Caramels

• 90 g unsalted butter
• 395 g sweetened condensed milk
• 185 g light brown sugar
• 50 g golden syrup (or corn syrup)
• ½–1 tsp ground cinnamon (to taste)
• ½ tsp vanilla extract or vanilla bean paste
• ¾ tsp fine salt
• Flaky sea salt for finishing (optional)

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1. Prepare your pan
   Line an 8-inch (20 cm) square pan with parchment paper, leaving overhang so you can lift the caramels out later.
2. Combine ingredients
   In a heavy saucepan, add butter, condensed milk, brown sugar, golden syrup, and cinnamon. Place over medium heat.
3. Melt and smooth
   Stir constantly until fully melted and the mixture becomes smooth and uniform.
4. Cook the caramel
   Bring to a gentle boil, then continue cooking, stirring frequently, until the mixture reaches 120 °C / 240 °F (the soft-ball stage).
   This temperature is key for soft, chewy caramels.
5. Flavour it
   Remove from heat and stir in vanilla + salt.
6. Set the caramel
   Immediately pour into the lined pan. Tap gently to level.
7. Cool completely
   Let the caramel sit at room temperature for at least 2 hours or until fully set.
8. Cut + wrap
   Lift from the pan and cut into squares using a sharp, lightly oiled knife. Finish with a sprinkle of flaky sea salt, if you like.
9. Store
   Wrap individually in wax paper or store in an airtight container in the fridge for up to 1 month.