Salted Butter Caramels
Chewy, glossy caramels in the Breton style, with a pinch of flaky sea salt cutting through the sweet butter.
- Time50 mins plus setting
- LevelMedium
- Costabout £0.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Oil a 20 cm square tin and line it with baking paper, leaving a little overhanging. Warm the cream in a small pan and keep it hot.
- 2
Put the sugar and golden syrup in a large heavy pan over a medium heat. Do not stir, just swirl the pan, until the sugar melts into an amber syrup.
10 min - 3
Take the pan off the heat. Carefully pour in the hot cream, it will spit and foam. Add the butter and stir until smooth.
- 4
Return to a medium heat and boil, stirring gently, until a thermometer reads 120C for chewy caramels. This takes 8 to 10 minutes.
9 min - 5
Off the heat, stir in the vanilla and half the sea salt. Pour into the tin and sprinkle over the rest of the salt.
- 6
Leave to set for 3 hours at room temperature. Lift out, cut into squares with an oiled knife and wrap each in baking paper.
180 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
