They were very, very easy to make. I enjoyed the processes a lot, the boiling and mixing and watching the thermometer creep up. The only slightly tedious bit was wrapping them since it took so long.
I let the sugar get quite a bit browner than this before adding the cream mixture. It started off fairly dark because of the golden syrup.
I used a couple of different types of salt to sprinkle on top, some nice sea salt flakes and some mexican red salt crystals. I preferred the more delicate flakes but both were yummy.
It's been very warm here recently and that made them a tiny bit sticky at room temperature. They're not bad though, firm enough to wrap and carry around.
All I really have to say is make them!
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