Chewy Salted Chocolate Caramels | Cupcake Jemma |

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Chewy Salted Chocolate Caramels | Cupcake Jemma

Other tasty caramels…
Lavender Caramels –
Salted Caramel sauce –

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!


MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies



Crumbs & Doilies
1 Kingly Court



  1. Adrian Smith says:

    That's got to be Maldon Sea Salt!

  2. Jake Foust says:

    Why you only have two shirts.

  3. Рисунки с сюрпризом says:

    mmmm, yummy yummy )

  4. This Dude Bakes says:

    They look really good Jemma!

  5. Esha Sohorye says:

    can u tell me how to make one minute cake because i really love it and i also tried all your cakes already😍😍😍

  6. Kezia Miracline says:

    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😢

  7. pink spotted turtle says:

    Thanks for the video! Please can you do a video on macarons and fillings?

  8. Lamia Hadri says:

    Hi guys, cake lovers. I really want your opinion on my cakes here a link
    Take a look . I hope you enjoy thank you so much

  9. Cyrenes12 says:

    Hi Jemma. Those look delicious! Do you by chance make chocolate caramel fudge with pecans in it? aka Turtle Fudge? Thansks! Reenie

  10. Patric6319 says:

    First time trying anything like this. Followed the instructions and it worked. I surprised myself but forgot to put on the salt.

  11. Master sun says:

    I Like This Caremels And I Also Like Tatoo

  12. Mubeena Parker says:

    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 😊

  13. Mubeena Parker says:

    What’s the shelf life of these toffees

  14. Dale Denison says:

    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

  15. Sharmeen Alam says:

    Hey. I don't have a food thermometer of any sort so what are the signs of the sugar reaching the point ?

  16. Nanjiba Golam says:

    Can we use maple syrup instead of golden syrup?

  17. Redneck Cupid says:

    Could you do a gingerbread recipe please? I just adore your videos.

  18. Angélique says:

    Wow… Thank you Jemma. I've just made your recipe… So good. Thank you. Have a merry christmas 🙂

  19. Kat Nicol says:

    How much butter do you need to add?

  20. sookyung byun says:

    i made your salted caramel three times .
    so yummy.thanks

  21. teensymarie says:

    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.

  22. Laura K says:

    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?

  23. Liz Fotouhi says:

    How much butter was that?

  24. Jana Žáková says:

    I love your English! And recipe looks yummy!

  25. The BX Baker says:

    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.

  26. BuLL eTZ says:

    Omg my favs

  27. Apaar Maheshwari says:

    Can we use 25% fat cream

  28. kordovaia says:

    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? 😘

  29. aom 7moode says:


  30. Nigel Walsh says:

    Hi, How do I store these and how long for?

  31. Gió mùa Thu says:

    Can i use milk instead of cream??

  32. Julia Turner says:

    Like 90% of these comments are people who want to know about golden syrup

  33. csgo Madness says:

    I love crumbs and doiles because the team works soooo hard

  34. dusty rhodes says:

    Did you say golden syrup?

  35. Nathan Daniels says:

    Just made your caramels and wow these are awesome kinda put my own twist on it tho lol thanks for sharing

  36. Saima Saima says:


  37. Noah Everett says:

    Can I use 50-60% chocolate even if it isn’t couverture??

  38. Taariq Waja says:

    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

  39. nico vinz says:

    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!

  40. Diana Salha says:

    Can I use all sugar instead of golden syrup?

  41. jonnyboat2 says:

    What’s the most number of those you have eaten at one time?

  42. Julie Payne says:

    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.

  43. Mechial Hemphill says:

    What brand of sea salt is best to top this candy with?

  44. Arpana s says:

    What is golden syrup where do we get in India

  45. Saba Shaikh says:

    I am thinking of replacing chocolate with coffee, how will that turn out Gemma 😍

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