Friday, December 27, 2013

Salted Butter Caramels

Salted Caramels are easily one of the MOST delicious treats that can hit your mouth so I'm super excited to be sharing this luscious festive recipe from Sophie over at Local is Lovely (look, i'm a Sophie devotee, what can I say). I'm planning on making this one for our new years eve celebrations!

The bringing together of butter and salt is one of cooking's oldest and most successful pairings. And having spent an evening recently with two lovely people bringing salt and butter together in their own little road-show, I was inspired to do so in my own favourite way - caramels.

Salted butter caramels

My kitchen has seen many failed attempts at caramel making and the below recipe is the result of much trial and error. It's also, trust me, one of the most delicious and satisfying sweet things you'll ever make. Everyone always goes ga ga for caramels and I really believe that a plate of these with a few cherries and perhaps some chunks of store-bought nougat is all you need for dessert at any gathering. Posh or otherwise.

The only tricky thing with these is that you do need a candy thermometer (great to have in the drawer if you do any kind of sweet-making or preserving, think honey comb, toffees, jams etc and aren't expensive, mine cost about $6). I started making caramels after discovering David Lebovitz's awesome blog

10 hours ago ... I tried. I gave it my best shot to try and make)  and have since cooked with, tweaked and loved his recipes countless times. Here's my version of one of his greats. 

200mls pouring cream
1/2 teaspoon flaky sea salt
1/2 cup golden syrup
1 cup caster sugar
100g butter

Line a square brownie tin with baking paper and lightly cover with cooking spray. Place the cream, half of the salt and 1/2 of the butter in a small saucepan and bring just to boiling point. Set aside for a moment. Combine the golden syrup and sugar in another saucepan, fit your thermometer to the edge of the pan and stir until combined then let bubble away until mixture reaches 140C. Remove from heat then stir through the cream mixture until smooth. Return to heat and bring the mixture back up to about 120C. Remove from the heat one last time then stir through remaining butter and pour into prepared tin. 

Thanks so much Soph, hopefully we can devour this together sometime soon!

See more amazing Receipes over at Sophie's blog Local is Lovely


  1. This is fantastic. I've been eager to try my hand at homemade caramels - thank you!


Thanks so much for your words of encouragement, advice and solidarity.

xo em