These caramels were inspired by delicious, tangy Mexican tamarind sweets. The tamarind has an irresistible fruity but sour flavour that is insanely good in the dark caramel. As they do in Mexico, I have added a hint of chilli and a scrunch of sea salt, but taste as you cook and season to your own taste. Wrapped in parchment and tied with ribbon, these make lovely Christmas presents.
