Salted caramels

  • Makes 48
  • Hands-on time 35 min, plus overnight cooling
  • Easy
Homemade caramels make a fantastic edible gift to give to friends and family – these are sprinkled with sea salt providing a lovely contrast to the sweet caramels.
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  • 380ml double cream
  • 400g granulated sugar
  • 240ml golden syrup
  • 55g unsalted butter
  • Seeds from 1 vanilla pod
  • 15g sea salt flakes (preferably Maldon) 

You’ll also need

  • 24x18cm baking tray
  • Temperature probe or sugar thermometer


  1. Line the baking tray with non-stick baking paper.
  2. Place the ingredients, but only half the salt, in a large pan set on a low heat and cook, stirring, until the sugar has dissolved and the butter has melted. Increase the heat to medium-high and allow the mixture to boil without stirring. As the caramel cooks, use a pastry brush dipped in water to wash down the insides of the pan to prevent any crystals forming.
  3. As soon as the caramel has reached 121ºC, immediately remove it from the heat and pour into the prepared tin. Prick out any air bubbles with the tip of a sharp knife, sprinkle over the remaining salt, and allow the mixture to cool fully in a dry place overnight. The next day, cut the caramel into small squares and wrap in pieces of non-stick baking paper.

Recipe from Mrs Beeton's Homemade Sweetshop by Isabella Beeton and Gerard Baker, £16.99, published by Weidenfeld & Nicolson.

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