Chewy Salted Chocolate Caramels | Cupcake Jemma |
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Recipe –
225g double (heavy) cream
120g couverture chocolate (54%)
265g caster sugar
120g Golden Syrup (or corn syrup)
30g unsalted butter, cold and chopped
Flaked Sea Salt for sprinkling!
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45 Comments
That's got to be Maldon Sea Salt!
Why you only have two shirts.
mmmm, yummy yummy )
They look really good Jemma!
can u tell me how to make one minute cake because i really love it and i also tried all your cakes already😍😍😍
Hey jemma…. nice recipes. . But I struggle a lot with the exact amount in cups in your channel.. would help a lot if you could add the measurements in cups too .. please😢
Thanks for the video! Please can you do a video on macarons and fillings?
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Take a look . I hope you enjoy thank you so much
Hi Jemma. Those look delicious! Do you by chance make chocolate caramel fudge with pecans in it? aka Turtle Fudge? Thansks! Reenie
First time trying anything like this. Followed the instructions and it worked. I surprised myself but forgot to put on the salt.
I Like This Caremels And I Also Like Tatoo
What a great recipe Jemma! Thanks for sharing. How long can it last and should the toffees be refrigerated? I made it with 72% dark choc (coz that’s what I had on hand) but oh my!!! How delicious 😊
What’s the shelf life of these toffees
Hi Jemma, these look amazing. Can I ask what is double cream, is that like whipping cream in Canada and what is the wrap you used to wrap the caramels. Thanks looking forward to trying these for Christmas
Hey. I don't have a food thermometer of any sort so what are the signs of the sugar reaching the point ?
Can we use maple syrup instead of golden syrup?
Could you do a gingerbread recipe please? I just adore your videos.
Wow… Thank you Jemma. I've just made your recipe… So good. Thank you. Have a merry christmas 🙂
How much butter do you need to add?
i made your salted caramel three times .
so yummy.thanks
Anyone else have a problem with their chocolate scorching? I think there might be a problem with my candy thermometer. The caramel was harder than I expected. I had to warm it up in the microwave to cut it. The whole batch tastes a little burnt, but there's $50 worth of CBD oil in there, so I'm not throwing it out.
It was fantastic and chewy when warm. But it became rock hard once it cooled down. 127deg c is the hard ball stage. Is it possible that chewy candy should be at soft ball stage 115 deg c instead?
How much butter was that?
I love your English! And recipe looks yummy!
Hi Jemma, I tried these 3 times and all 3 times the caramels were hard and would crack. Any troubleshooting info that might help.? I’ve tried several of your recipes and they all work great. Maybe I’m missing something. I’m also in the USA so I’m converting temperatures.
Omg my favs
Can we use 25% fat cream
Hey Jemma I was wondering if in any of your caramel recipes you could substitute double cream for coconut cream/milk? Have you ever tried it? 😘
👍🏻🌹👍🏻🌹👍🏻🌹❤️❤️❤️❤️❤️❤️❤️❤️❤️
Hi, How do I store these and how long for?
Can i use milk instead of cream??
Like 90% of these comments are people who want to know about golden syrup
I love crumbs and doiles because the team works soooo hard
Did you say golden syrup?
Just made your caramels and wow these are awesome kinda put my own twist on it tho lol thanks for sharing
yummy
Can I use 50-60% chocolate even if it isn’t couverture??
how long can these caramels last for ? should it be stored in the fridge or can it be stored room temperature?
thanks for your help
i literally watch TONS of food videos on Youtube and never tried to make one, but I'm so going to buy the ingredients for this one!
Can I use all sugar instead of golden syrup?
What’s the most number of those you have eaten at one time?
Leo, just to let you know that if you have a World Market store where you live they can get Golden Syrup. Now I have a question for Jemma or anyone else who wants to answer my question. I live in the states and I went to a conversion chart for Celcius to Farenheight and 155 degrees celcius is 311 degrees farenheit and 127 degrees celcius is 260.6 degrees farenheit. When I look at my candy making charts those temps are way to high. Does anyone have any helpful advice? I was wanting to make this tomorrow at the latest.
What brand of sea salt is best to top this candy with?
What is golden syrup where do we get in India
I am thinking of replacing chocolate with coffee, how will that turn out Gemma 😍