EARL GREY CREAM

1. Place the heavy cream in a small saucepan, and heat over low to medium heat until just shy of a simmer. Add the loose leaf tea, cover the pot, and steep for 20 minutes. Strain the cream through a fine mesh sieve, pressing down on the tea to get as much liquid out as possible. Clean out the saucepan, wipe dry, and measure 220g of the cream into the saucepan. Place over a low heat until ready to use. If you are making ahead, store in an airtight container in the fridge, then rewarm when ready to use.

CARAMELS

1. Butter a 9” x 13” pan and have nearby.
2. Place the corn syrup or glucose into a large heavy bottomed saucepan (It is easiest to weigh directly into the pan). Heat over medium high, until it begins to bubble. Swirl the pot occasionally to prevent any hot spots
3. Sprinkle in a third of the sugar, and, using a spatula or wooden spoon, poke the sugar so it is covered by the corn syrup. Do not stir at any time. Once all of the sugar has been covered, add the second third, and repeat the poking process. Repeat with the final third of sugar.
4. Place the cream into a small saucepan and place over low heat. Add the salt and vanilla bean powder.
5. Cook the corn syrup and sugar mixture, swirling the pot occasionally, until it is dark amber in colour. This should take around 13 to 15 minutes. Do not walk away from the caramel - it is important you watch it carefully so you can swirl the pot as needed to distribute the heat and ensure even cooking.
6. Once the mixture is dark amber, remove from the heat, and add in the earl grey cream mixture, followed by the butter. Using a large whisk, whisk the mixture for 5 minutes, until it is completely emulsified. Make sure you whisk for the full 5 minutes to ensure this.
7. Pour the mixture into the prepared pan, and allow to set for at least 3 hours, or ideally overnight.
8. To cut, prepare a chopping board and sharp knife. Carefully lift the caramel out of the pan - I found it was easiest to start in one corner and slowly work my way out. Use a ruler to mark the caramel - we did approximately 1 1/2 “ by 3/4” pieces, but you can cut however you like - 1” squares work great too.
9. Wrap the caramels in wax paper or cellophane squares - we used wax paper squares.