Method

• 1.
  Grease base and sides of a 20cm square cake pan and line with baking paper.
• 2.
  Place cream, condensed milk and butter in a small saucepan over medium-low heat and stir until the butter melts. Set aside.
• 3.
  Place sugar, glucose and 1/2 cup (125ml) water in a medium saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook until 120°C on sugar thermometer. Remove from the heat and, using a plastic spatula, stir through the cream mixture (be careful, it may spit). Return to medium-low heat and cook, stirring continuously, until 112°C on thermometer. Pour into prepared pan, sprinkle with 1 tsp salt flakes and allow to cool completely, then chill for 2 hours. Turn caramel out onto a chopping board and cut into 36 squares to serve.