Quick & Easy Sea Salted Caramel Recipe | Cupcake Jemma | Cake Ideas | baking ideas

Perfect Red Velvet Cupcake Recipe | Cupcake Jemma
Perfect Red Velvet Cupcake Recipe | Cupcake Jemma |
September 4, 2014
Salted Caramel Chocolate Mudslide Cupcake Recipe | Cupcake Jemma
Salted Caramel Chocolate Mudslide Cupcake Recipe | Cupcake Jemma |
September 19, 2014
Quick & Easy Sea Salted Caramel Recipe | Cupcake Jemma

cake decorating compilation

Cake Ideas

baking ideas

Here’s my recipe for the ultimate salty-sweet dessert turbo-charger: Salted Caramel! All you need is sugar, water, vanilla, cream, sea salt and a little know-how and within ten minutes you could have a seriously delicious salted caramel situation on your hands. It’s perfect for jazzing up ice cream, pouring over store-bought desserts and much, much more, and if you have time to whip up a batch this week be sure to tune in next week for an amazing cupcake recipe using Salted Caramel!

Jemma x

1 cup Double/Heavy cream
1 tsp Vanilla Extract
6 tbsp Water
1 cup Caster sugar (granulated works ok too)
BUY The Cake Book for this and other great recipes:
SUBSCRIBE For New Videos:
MORE Cakes by C&D:
MORE FoodTube Family: cake decorating compilation

Cake Ideas

baking ideas


  1. Zim Zimmerman says:

    I have no idea how you get it so dark without burning it, if it gets half that dark it starts burning and the difference between under done and burt is about 20 seconds, you must have some wonder gadgets there

  2. Kerime Pere says:

    Can i use this as a filling sauce?

  3. Veronika F says:

    What am I doing wrong? sugar (with water) doesn't turn brown. After about 10 minutes starts to crystallize. I have an electric cooker and a normal pot. Cooking on 7 (out of 9 cooking degrees). Anyone else has the same problem? Thanks.

  4. Haydo Cepkin says:

    How to make one pot cancer

  5. Zakiyyah Mussagibai says:

    Can i use elmlea cream for this

  6. Jessica Stehz says:

    Way faster than making the Dulce de Leche caramel.

  7. The Vintage Bakery -Kimmy says:

    Can I add tin dessert cream

  8. Charlotte Anderson says:

    Omg I just made it for the first time!! Iโ€™m 14 and have never made caramel before and it kinda freaked me out!! But it turned out so good!! Thank you Jemma for delicious recipes as always!!

  9. Adventure Sloth says:

    wouldnโ€™t it be easier to microwave condensed milk?

  10. ervani t says:

    what is caster sugar?

  11. Baking Studying Journaling says:

    i love this ๐Ÿ’œ i licked off a lot right after ๐Ÿ˜‚ i only had light cream so it was a bit liquidy, then i added some cornstarch which turned out great

  12. Suraya Anas says:

    I wanna eat your accent ! Sounds yummy !

  13. TheFurious Gamer_XD says:

    This recipe made the best caramel I've ever tasted! Perfect for my frosting and drizzle on my cupcakes ๐Ÿ˜€

  14. Dorain Tanner says:

    Jemma, is it the moisture left in the caramel that determines the texture. Or the overall temp reached. I noticed you heat the sugar way past sauce or even soft ball and are able to add cream or butter to end up with that. Are you able to over heat the sugar mixture to say 130 but add moisture to bring it back to soft ball stage?

  15. R S says:

    The jar with caramel dripping in the thumbnail looks really good, but boy will that be tough to clean ๐Ÿ˜‚๐Ÿ˜‚

  16. Lenny says:

    I tried this on one go just a couple hours after watching this video. It turned out greaaaat! Thankyou for making such a lovely video with a very clear instructions. I would definitely try your other recipes too! Hi from Indonesia!

  17. Nur Hafizah Za'ba says:

    The best caramel

  18. Zareefa Zalme says:


  19. Chelsea Villanueva says:

    Can I do this with brown sugar instead?

  20. Nicole Dukoff-Gordon says:

    Where does it tell you how much cream to put in please? DNeโ€™s video doesnโ€™t either. Ma y thanks

  21. Giulia Faeta says:

    I just tried this recipe, cannot wait to taste it!
    But who can help me… I have a question! How do I store it? In the fridge?
    Right now it's on the counter cooling down

  22. Germaine Chew says:

    Hey there! Am i able to use thickened cream instead of heavy cream? ๐Ÿ™‚

  23. Isabelle Evremont says:

    The heavy cream must be cold or room temperature!?

  24. Almuktadir Chowdhury says:

    Can the caramel be used on cheese cake?

  25. Cucinera PH says:

    Hi sis
    I wonder why u didn't put butter

  26. sheralynn tan says:

    how long can u keep the caramel?

  27. Gilbert Dizon says:

    IMA try it tom and i bet it tast good what true

  28. S. A says:

    Can I put it in the fridge while its still hot

  29. Brenda Oceane says:

    do you keep it in the freezer?

  30. Lestari Handayani says:

    Can i use full fat milk instead if i dont hv heavy/double cream?

  31. bessywessy says:

    Hi Jemma! I just wanted to say that I made this today and it was beautiful and very straightforward. I'm never buying the jar again. I totally recommend xxxx

  32. ms. sunshine says:

    What's the difference between using cream and butter?

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: