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Salted caramels

Course: Sweets
Cuisine: French
Keyword: Salted caramels


  • 350 ml double cream
  • 400 g caster sugar
  • 250 ml light corn syrup or glucose syrup
  • 55 g unsalted butter, cubed
  • 1 tsp vanilla extract or paste
  • 3 tsp sea salt


  • Line a 20cm square cake tin with parchment paper.
  • Place a medium heavy-based pan over a medium-low heat. 
  • Add the cream, sugar and corn syrup and stir continuously with a wooden spoon until it reaches 125ÂșC (hard-ball stage) usually 20 - 30 minutes.
  • Remove pan from the heat, then add the butter, vanilla and 2 teaspoons of the salt. 
  • Return to the heat and keep stirring until the butter has melted.
  • Remove from the heat, pour the mixture into the prepared cake tin and then sprinkle with the last teaspoon of sea salt.
  • Leave to cool and set, then cut in squares and wrap in small was paper square. Store in an airtight container for up to 1 month.