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Sea Salt and Pepper Caramels


Patisserie Makes Perfect
This is a recipe for a delicious soft-set buttery caramel. The sweetness is perfectly balanced with the addition of a sea salt and pepper blend. You will need an sugar thermometer and a loaf tin measuring 23cm by 13cm. I used sea salt from Kings Fine Food (http://www.kingsfinefood.co.uk/shop/sea-salt-with-4-peppers-salt05.html) for sprinkling.
Prep Time 4 hrs 30 mins
Cook Time 20 mins
Total Time 4 hrs 50 mins
Course Confectionery
Servings 30 +


  • 150 ml Double Cream
  • 300 g Caster Sugar
  • 100 g Unsalted Butter
  • 1 tsp Fleur de Sel or good quality sea salt
  • Sea Salt mixed with pepper for sprinkling


  • Line a standard loaf tin (23cm by 13cm) with greaseproof paper, then use a flavourless oil to grease the greaseproof paper. This will make removing the caramel easier when it has set.
  • Add the caster sugar to a heavy bottomed pan and heat the sugar until it starts to turn golden.
  • Whilst the sugar is cooking bring the cream to a boil in another pan.
  • When the caramel has reached the correct colour and all the sugar has dissolved, remove the sugar from the heat and add half the warm cream.
  • The caramel will bubble up and a lot of steam will come out, keep your hands out of the way as the escaping steam will be hot.
  • When the bubbles subside, add the rest of the cream and again when it has finished bubbling add the butter and the salt and stir.
  • Return the pan to the heat and cook the caramel until it reaches 122C, then pour the caramel into the pan and leave to set for at least 4 hours.
  • When the caramel has set, turn it out from the pan, cut the caramel into portions with a sharp knife and sprinkle the top with a little of the sea salt mixed with pepper. Then wrap the caramels in greaseproof paper and store them in an airtight container.
  • They will keep for about a week like this.