Sea Salt Caramels (sco)

  • 175g / half a cup golden syrup
  • 100ml water
  • 600g caster sugar
  • 225g unsalted butter
  • 450 ml whipping cream
  • Maldon Sea Salt, for sprinkling


  • Large, heavy-based pan
  • Tray/ pan 30 x 25 x 5 cm, oiled and lined with parchment paper 
  • Sugar Thermometer

Put golden syrup, water and sugar in large, heavy based pan.  Stir till well combined. (Dislodge any stray grains of sugar with the water.)

Bring to a boil over a high heat.  Add butter and cream.  Let it boil again, reduce the heat to medium low, and place sugar thermometer into pan.

Let caramel reach 121 degrees C / 250 degrees F.

Carefully pour into prepared  tray.  Set for a minute, then sprinkle sea salt all over the top.

Let it set for 4 – 5 hours, remove from pan and peel off paper.

Cut into desired shapes

grafik · realisierung · hosting – Volker Siebert, Berlin 2013 – mediafactum.