Ingredients
2 cups heavy cream
4 tbsps or teabags of black tea
1/2 tsp ground cloves
1/2 tsp nutmeg
2 tsp ground ginger
2 tsp cinnamon powder
2 tsp ground cardamom
1/2 cup unsalted butter
1 cup corn syrup
1 1/3 cup granulated sugar
2/3 cup jaggery, powder or shredded
1 tsp salt
Maldon salt (to finish)
Instructions
Brush or spray an 8x8 inch pan with vegetable oil. Line with parchment paper (leaving a lip to lift the caramel out) and brush with oil again. Set aside
Add heavy cream to a heavy-bottomed saucepan. Add tea, ground cloves, nutmeg, ground ginger, cinnamon, and ground cardamom. Heat over medium-low heat, stirring continuously. Heat the milk for 10 minutes. The edges of the milk should start forming bubbles, do not let it boil. The tea should steep into the milk turning it a lovely tan color.
Strain the heavy cream into a large saucepan (the caramel bubbles up a lot!). Add unsalted butter, corn syrup, granulated sugar and jaggery. Heat over medium heat, stirring occasionally.
Bring the caramel to 250°F. This took me 20 minutes. Take the caramel off the heat and stir in 1 teaspoon of salt. Pour the caramel into the prepared 8x8 pan. Let it cool for 12-24 hours.
Sprinkle Maldon sea salt onto the block of caramel. Remove the caramel from the pan. Brush vegetable oil onto a large knife to prevent hte caramel from sticking to it. Cut the caramel into 1x1 inch pieces and wrap in wax paper. Save in an air tight container for up to 9 months!
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