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There are few things better in this world then getting your pegs into soft, chewy caramel. Here is my recipe…you’re welcome!


360g double cream
1 tsp vanilla extract
1 tsp sea salt
360g golden syrup or liquid glucose
420g caster sugar
120g chopped unsalted butter


MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies



Crumbs & Doilies
1 Kingly Court



  1. Alice Hord says:

    HELP! How does one convert this recipe to ounces?

  2. Jenneke Smit says:

    Tip for getting the perfect caramel: Go to jemma's shop, buy them and prevent caramel disaster at home ๐Ÿ˜‰

  3. J Perry says:

    Mine taste good at first and then has kind of a burnt aftertaste. What did i do wrong? Should i stir more often?

  4. dcoleman4444 says:

    Doesn't stirring initially, cause the sugar to crystallize?

  5. erisquify says:

    Hi Jemma, thanks for awesome inspiration for sweaty gift. What do you think about use honey instead of (golden syrup or liquid glucose) ? Thank you ๐Ÿ™‚

  6. Denise Shibata says:

    Hello Jemma! How long does it last? Is necessary to keep inside a hermetic pot? Thank you,!

  7. Angelica Rose says:

    So much sugar I got diabetes just watching this.. looks so yummy though

  8. Joselita Pereira says:

    Delicia ๐Ÿ˜‹

  9. Kanika Bhoocher says:

    Can u replace golden syrup with honey?

  10. Giancarlos Calabrese says:

    How is made the golden syrup?

  11. PK Nardi says:

    You are so darn adorable!

  12. Isabella Maltarollo says:

    Itโ€™s not coming out of the foil and i put the foil the right way up!
    Does anyone know what i can do?

  13. khan pah says:

    Very nice chef

  14. Debbie Rabe says:

    Love it.

  15. Jahid Samed says:

    90 percent comment section miranda, 10 percent= other stuff

  16. Salty Tech says:

    This is actually really hard to make. Just finished my 2nd attempt so wish me luck.

  17. nutmegstrachan says:

    Do these keep better at room temperature or in the fridge?

  18. Lythaera says:

    how the hell is she stirring it so viciously and thumping on the pan without it getting all crystallized and grainy and gross?

  19. Cherry Reyes says:

    How do you store these and how long do they keep? Thank you

  20. amy chan says:

    I have tried the recipe, after set for an hour, why my ceremal still really soft, and not able to cut in pieces? Please help ๐Ÿ˜ญ

  21. Linda Scharfe says:

    Can you substitute maple syrup for the corn syrup

  22. TheAgeOfThePanther says:

    Thats cool, but who the hell asked

  23. Angelique Prada says:

    I was low on corn syrup, so I added honey. It's not as solid as Jenna's, but it's very tasty and right consistency to make a homemade version of chocolate turtles. Going to add some nuts, put the caramels on, and then cover with melted chocolate and let it set.

  24. Murielle Saint-onge says:


  25. CICINE DJANGO says:

    Hello Cupcake Jemma not sure to have an answer but Iโ€™m trying.Can you tell me the brand name of that particular candy thermometer you use for this recipe?

  26. Krishna Veni says:


  27. Paul Edwards says:

    i tried this and had the pan lined with foil dull side up and lightly greased with oil i poured into my lined pan and let it cool then placed in the fridge and its stuck to the foil the foil tears in bits and the rest stays stuck to the caramel

  28. DIVichcraft Divya says:

    Hi. Can I use honey instead of liquid glucose

  29. Huong Nguyen says:

    We dont have double cream in our area, what can i replace it with? And i dont have golden syrup in thenpantry right now

  30. pink maringue says:

    Bisa gak kamu bahasa indonesia aku gak ngert?

  31. Zahraa.i says:

    Can I replace the golden syrup/glucose syrup with treacle? Please reply๐Ÿ˜Š

  32. Shawna Spadafore says:

    Those look so good I need to make these tomorrow thanks!

  33. B l ue b e r r y p a n c a k e's says:


  34. RATias says:

    I used whip cream instead of double cream and powdered sugar instead of caster cugar . Instead of foil i used cooking paper. And i DIDN'T use a thermometer and it came out great! I suggest cutting the caramel with a pizza cutter.

  35. tammy larue says:

    would be nice to have normal measures for this not grams..its mixed..part is normal the other isnt..

  36. ashaya rimal says:

    can you use parchment paper

  37. Daniella Binch says:

    I only have 150 mls of cream, is it possible to make a smaller batch?

  38. jroyero says:

    7:01 that what she said..

  39. Gunita Rathi says:

    What is golden syrup?

  40. ayesha idrees says:

    Can i make it cooking oil instead of butter bcz of lock down i don't have any butter but i really really really really really want to make these plz reply if anyone knows๐Ÿ™

  41. Sophie Dewes says:

    I made these the other day and they taste amazing. But I did everything you said and I cant get the foil off them it's like it hasnt set and it's been in a cool place setting for over 24 hours what am I doing wrong

  42. the shrinking project says:

    Jemma, I just made these and they are INCREDIBLE! Oh my goodness – YUM!!!!!!! I live in the US and never had golden syrup. So delicious on its own!

  43. insante says:

    Tried it today and the came out great, tasting delicious, just have to improve on my cutting skills

  44. Donna Rosenberg says:

    What do we use in place of โ€œgolden syrupโ€? Corn syrup? Maple syrup?

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