Salted Pine Caramel

• 50 g (1¾ oz) spring pine sap
• 300 g (10½

Heat 30 ml (1 fl oz) water with the pine sap to 70°C (158°F) and cook for 20 minutes. Strain the liquid and add to the sugar in a saucepan. Cook until the mixture reaches 180°C (356°F) on a sugar thermomet