Sea salt caramels with grapefruit and black pepper

Method

1. Line the baking dish with baking paper and brush it with oil. Zest 4 of the grapefruit into a medium pan, then add the butter, cream and pepper. Bring to a simmer over a medium heat, stirring to melt the butter, then remove from the heat and set aside to infuse.
2. Put the sugar in a separate pan and halve one of the zested grapefruits. Squeeze in the juice from a half, then stir to ensure all the sugar is moistened. Add the golden syrup and salt, then put over a medium-high heat. Cook for 8 10 minutes or until the mixture reaches 155°C on a sugar thermometer and turns amber. You don’t need to stir the mixture – the odd swirl at the start will ensure it’s evenly mixed. Once it’s bubbling, leave it alone until it reaches 155°C.
3. As soon as the caramel hits 155°C, turn off the heat, then strain the cream mixture through a fine sieve straight into the caramel (discard the flavourings), using the back of a spoon to help push it through. Take care, as the caramel will splutter a little.
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4. Give the mixture a quick stir, put it back over a medium heat to bubble for 4-6 minutes until it reaches 125°C, then immediately pour it into the lined dish. Give the dish a little shake to level the top, then tap it a few times on the counter to remove any air bubbles. Leave to cool for 15 minutes.
5. Sprinkle over a few pinches of salt and pepper, then finely zest the remaining grapefruit and sprinkle it over the top. Cover and leave to cool completely for at least 2 hours.
6. Use a sharp knife coated in oil to cut the caramel into individual sweets, wrapping each one in baking paper. Store in a cool dark place for up to 3 months. They’re best at room temperature.