Put all the ingredients in the stewpan, do not interfere.
Put on medium heat and wait until the oil starts to heat and gradually all the ingredients mix independently. You need to heat the mixture to 122 degrees, if you don’t have a thermometer, you can orientate by color or drop a drop of caramel in cold water and roll the ball, if it is elastic and rolls well, then the caramel is ready.
Pour our caramel into a parchment-lined mold, pour no more than 1-1.5 cm thick. Let cool and then refrigerate until completely frozen.
Cut the finished caramel with a knife dipped in water. Sweets can be sprinkled with sugar, ground nuts, powdered sugar and even salt.