By Directions
1For the caramel : line a 20cm square baking tray with grease proof paper or baking parchment and oil it
2Put the sugar and golden syrup into a heavy based saucepan
3Add 60 ml of water and stir to combine . The mix should look a bit like wet sand
4Wipe down the sides of the pan with a pastry brush to remove any sugar granules stuck to the sides
5Put the pan on a high heat and cook but do NOT stir !
6When the water evaporates the sugar will start to caramelise. Only when it starts to colour can you stir it
7Continue cooking until it becomes a dark Amber colour . Use a sugar thermometer if you have one
8When it reaches 185C take off the heat and very carefully whisk in the cream , then the butter.
9Put the pan back on a medium heat and keep stirring until it reaches 113-116C
10Take off of the heat and stir in a good pinch of sea salt
11Pour into the tin and refrigerate until it is scoopable ( about 30 mins)
12Heat oven to 180C
13Line 2 baking trays with parchment paper
14cream the butter and sugars until well combined
15Add in the egg and mix until completely combined
16Now add the milk and vanilla and mix
17Scrape down the bowl with a spatula
18Add the flour, baking soda and tspn of salt and mix on a low speed
19Add in the chic chips
20Scoop balls of the dough onto the prepared trays ( the dough will be pretty sticky )
21Make a hollow in each ball with your thumb
22Now push about half a teaspoon of caramel into it . Or us 1 rolo with couple of flakes of sea salt on top into it
23Close the dough around the caramel . Use a little more dough if needed
24turn them seam side down
25Bake for 12-15 minutes until golden
26When cool enough to handle place on cooling racks