Whisk the syrup, sugar and salt in a pan over a high heat until the mixture is bubbling.

Add the cream gradually, keeping the mixture boiling, and then mix in the butter.

Keep the mixture boiling for about 15 minutes or until a candy thermometer reads 240 or 245°F.

Drizzle a teaspoon of the mixture into a glass of ice water then roll it between your fingers.

If it’s sticky and pliable it’s ready but if it’s liquid, boil and whisk it some more.

Take the mixture off the heat when done, and mix in the vanilla extract.

Pour into a parchment paper lined (or greased) 13 x 9-inch baking dish.

Let it cool and set on the countertop.

Cut into 12 rows using a butter knife and then into 4 rows the other way, so you end up with 48 caramel candies.

Wrap each one in a piece of wax paper.