Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. Once the caramel has cooled and thickened ...

1. Preheat the oven to 325 degrees. Line a 9×13 baking dish with parchment paper and spray it with a nonstick baking spray. 2 ...