1 Fresh vanilla pod
400g Castor sugar
70g Liquid glucose
Place vanilla pod(seeds scrapped out of pod) in a pot with a cream and salt. Heat but do not boil.
In a separate pot place liquid glucose and castor sugar. Boil until dark brown.
Slowly add warm cream to caramel while it is still on the heat.
When blended together pour through a sieve. Allow to cool and then add butter.
Mix together until they bind.