Homemade Salted Caramel

Indulgent sweet treats

Perfect for little gifts




  • 450ml double cream
  • 1 tsp vanilla extract
  • 225g golden syrup
  • 400g caster sugar
  • 65g unsalted butter
  • 1½ tsp ground sea salt

The method:

  1. Line a 20cm pan with baking paper, making sure it covers all the sides
  2. Gently bring the cream to just under a boil
  3. Meanwhile, add the syrup and sugar in a large pan until it reaches the hard crack stage (154⁰C)
  4. Once at the hard crack stage, add the butter and 1 tsp of the salt. Then add the heated cream and stir only to combine.
  5. Heat the mixture again, until it reaches the firm ball stage (120⁰C)
  6. Take off the heat, add the vanilla, and pour into the prepared tin.
  7. Leave to cool in the tin for a few hours and then cut into rectangles and sprinkle with the remaining sea salt.

Credit to ‘The Home-Made Sweet Shop’ by Claire Ptak

Sugar Thermometer is required!



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