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Grease a 20cm square tin and line it with greaseproof paper.
Mix the vanilla, tamarind and lime zest in a small bowl, season with a pinch of salt and set aside.
Melt the butter in a small saucepan, then stir in the cream, mix to combine and keep warm over a low heat.
Put the sugar, golden syrup and two tablespoons of water in a large saucepan. Warm over a low heat and cook, swirling gently and without stirring, until the sugar dissolves.
Increase the heat until the mixture reaches 155C on a sugar thermometer.
Take the sugar pan off the heat and carefully pour in the cream mixture in two or three stages, as it will bubble up.
Once the cream is added, put the pan back on a low heat and stir well with a spatula until it reaches 125C, then swiftly remove from the heat.
Very carefully and quickly, add the tamarind mixture, stir and pour into the prepared tin.
Leave to cool for five minutes, sprinkle with the salt and some chilli flakes, then leave to set for a few hours, or overnight.
Once set, use a sharp knife to cut the caramel into 40-50 small squares, then wrap them individually in greaseproof paper.
Store in an airtight container, where they’ll keep for five to six days.