How to make Chewy Salted Caramels | Cupcake Jemma

  • Published on Jun 23, 2016
  • There are few things better in this world then getting your pegs into soft, chewy caramel. Here is my'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
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Comments • 738

  • Alice Hord
    Alice Hord 21 hour ago

    HELP! How does one convert this recipe to ounces?

  • Joaquin Pineda
    Joaquin Pineda 2 days ago

    "Bite sized"

  • Patti Jesinoski
    Patti Jesinoski 2 days ago

    Can't you bypass toxic foil and just add oil to a Pyrex pan to set up?

  • amberley van volsem
    amberley van volsem 3 days ago

    Can u use single cream ??!!

  • Natalia Vargas
    Natalia Vargas 3 days ago

    I made them! Walnuts instead of seasalt :)
    But! They turned out like hard candy and not chewy at all ☹ taste really good tho, is it maybe because of the cold weather where I live?

  • hana husseb
    hana husseb 5 days ago

    that you so much!

  • perfectly imperfect
    perfectly imperfect 18 days ago

    I am just going to the store to buy the caramel 😅

  • Rebekah Balman
    Rebekah Balman 19 days ago +3

    Hi Jemma , how long will these last & what the best way to store them once made & wrapped?

  • Khamis abdelftah
    Khamis abdelftah Month ago

    Very nice 💪

  • southerngirl. pt
    southerngirl. pt Month ago

    Is golden syrup kayro syrup?

  • tina rizzolo
    tina rizzolo Month ago

    Tried making these but they turned out why too sticky...couldn’t even get it off of the grease proof paper...why?

  • انسانية Humanity

    Pleas answer 🤔can we put honey instead of golden syrup???????
    And if not how can we make golden syrup??

  • Xx_Ellie_xX 21
    Xx_Ellie_xX 21 Month ago

    I made these today and I’ve left them out for an hour and they just aren’t hardening but there’s a kind
    Of film on the top does that mean there getting there or there not going to work ?

  • Weddingdate
    Weddingdate 2 months ago

    Is golden syrup necessary?

  • Saloni Salvi
    Saloni Salvi 2 months ago


  • Mehmet Akif Güngör
    Mehmet Akif Güngör 2 months ago

    Hey, is the golden syrup same with corn syrup? Please help

  • Red Red Blue Music
    Red Red Blue Music 2 months ago

    IS that caramel soft enough to be cut on a guitar cutter?

  • Kandace Kobryn
    Kandace Kobryn 2 months ago +2

    Can you use parchment paper to line the pan instead of tinfoil?

    • Querty Uiop
      Querty Uiop 2 months ago

      I used it and it turned out fine

  • B James
    B James 2 months ago +3

    Your instructions are spot on! Many thanks for all the tips for these this challenging recipe. Just like Mom made, only better!

  • J U Grant
    J U Grant 2 months ago

    Glad I found a recipe where it's got golden syrup instead of corn syrup. I can never find that stuff and end up using glucose syrup and getting something WAY too thick.

  • DeeEll86442
    DeeEll86442 2 months ago +1

    I only wish you had your measurement in cups and tablespoons instead of grams for those of us who are measurement challenged. LOL 😂

    • S TTYL
      S TTYL 2 months ago

      DeeEll86442 get with the times

  • Jimmy Petersen
    Jimmy Petersen 3 months ago +10

    Done this caramel recipe so many times, ppl love it... Give it away to store clerks in my fav shops, friends and family... I decided to try it out with a twist this time, so I added 100 g of dark chocolate to the mix, after I added the butter... It's pretty amazing :D

  • SesionesdeMermelada
    SesionesdeMermelada 3 months ago

    First time I've made them... And here are my mistakes: I turned off the fire when I added the cream, instead of just lower it. So, when I realized about this (I've just finished adding the cream at that moment) I turned it back on, but my termometer was now at 110C... :(
    Then, I choosed butter paper instead of foil (I don't like aluminium because of the little pieces of metal I could let into preparations by mistake), but at the moment of pouring in the caramel, the paper wasn't oiled :(... I solved this by oiling a spatula and gently passing the block of caramel into another oiled paper while it was until warm. That came out just fine!! Now I'm waiting to taste the result, but of course I've been tasting it while cooking and it's great flavour. I studied 4 recipes before choosing this one. Thank you Jemma!

    • Mike E
      Mike E 2 months ago

      Not sure of the issue you are talking about in regard to turning off the heat. That is exactly what Jemma said to do. From what you say above, you followed the correct instructions. I might add, Jemma also turns off the heat again before adding the butter, so it should have turned out fine. OR, am I missing something here. Just asking.??

  • Calicos Groove
    Calicos Groove 3 months ago

    TY & to think I always thought that it was made with brown suger...Great recipe I'll definitely try it! 😊

  • Etherberg Barrueta
    Etherberg Barrueta 3 months ago

    I loved it!

  • Carmen Figueroa
    Carmen Figueroa 3 months ago

    Tattoos on her arms puts me off yukkkkkk

  • Stella Psaroudaki
    Stella Psaroudaki 3 months ago

    Instead of golden syrup can I use honey?

  • Holly Rose
    Holly Rose 4 months ago

    What is golden syrup? These look amazing!

  • fft2020
    fft2020 4 months ago

    your arms look horrible

  • Lal Remruot
    Lal Remruot 4 months ago


  • 9sunstar9
    9sunstar9 4 months ago

    Doesn't the cream make that dulce de leche and not caramel?

  • Marie Sabljak
    Marie Sabljak 4 months ago +1

    You are amazing Jemma, I just love you recipes.. I will try this one and I know they will love it..!! thanks and keep making videos as my cookbook is almost full.

  • PressPause 2Play
    PressPause 2Play 5 months ago

    Favor? Can you do CUP measurements when you give measurements because some countries don't use the gram measurements. And maybe don't just give the Celsius temperature but the American metric system as well...It's a fraction of a sec to say BOTH. But it's confusing and tedious to have to keep going to google to decode the European measurements. Just easier to get all the proper temps and measurements needed here in one video. Thx☺️

  • PressPause 2Play
    PressPause 2Play 5 months ago

    Corn syrup replaces the syrup she's using :)

    • Mehmet Akif Güngör
      Mehmet Akif Güngör 2 months ago

      Ohh the answer I look for my question, so corn syrup really work instead of golden syrup, are you actually try it? Thank you again, I ask again cause I have to sure about this.

  • RrR34025
    RrR34025 5 months ago

    WHAT IS YOUR GOLDEN SYRUP ????????????

  • RrR34025
    RrR34025 5 months ago +1

    hey jemma .... how about giving measurements in BOTH EUROPEAN AND AMERICAN ... like cups and teaspons :)

    • PrincessJohn
      PrincessJohn 4 months ago

      so what exactly is a european measurment? she is british, so the measurment would be european
      but ye are looking for the metric system i guess?

  • Selena Ewart
    Selena Ewart 5 months ago

    Do you use all the things you make in masterclasses in the shop or just throw them away? Or eat???

  • Powiston Pied Pythons
    Powiston Pied Pythons 5 months ago

    The perfect chewiness to rip out all of your fillings.

  • Denisse Herrera
    Denisse Herrera 6 months ago

    I’m trying to follow your recipe however I’m having a hard time because you mentioned grams. And I’m working with millilitres over here. Do you have a recipe that converts grams into cups or millilitres

  • collarmole
    collarmole 6 months ago


  • Kitty Meow
    Kitty Meow 6 months ago

    Thnx looks Yummy can't wait to try;)

  • Marcelo Quiroga
    Marcelo Quiroga 6 months ago +1

    Hello our kitchen goddess haha. Loved this recipe, looks so yummy. I looooooove chewy caramel 🤤😍🍬. Can you please make a video recipe about the golden syrup? Please please?! 🙏🏻

  • tanita risma
    tanita risma 6 months ago +1

    hello jemma, i want to ask a few question
    can chewy salted caramel to be the filling of brownies ? will it melt ?
    in indonesia we dont have golden syrup, what substitute can i use ?

      ZAVELINE 6 months ago

      Honey or corn syrup maybe?

  • Chin Krisbe
    Chin Krisbe 7 months ago

    Liquid glucose means any sugary liquid? Or is it specific? Coz golden syrup costs a fortune in where I live... sobbing

    • Gnuthad
      Gnuthad 7 months ago +1

      @Chin Krisbe Once the syrup has cooled it's very hard to determine the stage to which it was cooked. That said, if you put a teaspoon upright in the syrup that's 10cm (4") deep, how fast does it fall to the bottom of the container? Liquid glucose is very thick so it will take a fair time (10+ seconds) for the spoon to sink to the bottom. Golden Syrup is much thinner and so it will take only a second or two to touch the bottom.

    • Chin Krisbe
      Chin Krisbe 7 months ago

      Thank you. I have a bottle of homemade syrup at home already. Can I check that what stage it is in now that the syrup is at room temperature?

    • Gnuthad
      Gnuthad 7 months ago +1

      @Chin Krisbe You can do it without any water but you have to be far more careful as the sugar burns much faster.

    • Gnuthad
      Gnuthad 7 months ago +1

      @Chin Krisbe You don't need a thermometer as it only shows the same information you gain using the age old method of a cup of cold water. Slowly cook the sugar+water and drop a couple of drops in the cup of cold water. When it forms a thread then you're at the thread stage. When it forms soft balls then it's at the soft ball stage and so on.

    • Chin Krisbe
      Chin Krisbe 7 months ago

      Brown sugar and white sugar 1:1 no water?

  • Marisela Cervantes
    Marisela Cervantes 7 months ago +3

    @cupcakejemma can I used corn syrup instead of golden?

    • SesionesdeMermelada
      SesionesdeMermelada 3 months ago

      I used just liquid glucose and they come out perfectly. You can use any nearly kind of syrup. It's just a matter of trying the different results, but I'm sure that whith any kind you're going to reach a very tasteful and decent outcome

  • Eileen Chmielewski
    Eileen Chmielewski 7 months ago

    Caramel, my fave!!!

  • Gulya Swift
    Gulya Swift 7 months ago

    I like your sense of humor

  • Team Imortal
    Team Imortal 7 months ago +1

    8:26, when her husband cums in her mouth.

  • serv4crea
    serv4crea 7 months ago

    Will your caramel soften back up at room temperature after being placed in the refrigerator?

  • Gnuthad
    Gnuthad 7 months ago +1

    Why do you use unsalted butter if you're adding salt anyway? Wouldn't it make more sense to grab the (generally) cheaper salted butter and just add a touch less salt?

    • Chin Krisbe
      Chin Krisbe 7 months ago

      Gnuthad that’s what I thought as well but both types of butter are similar in price in where I lived. But it would be nice to have both options in mind coz I don’t always have both types of butter at home.

  • Lucy Darnell
    Lucy Darnell 8 months ago

    yum love this taste like my cats bumhole

  • mimi m
    mimi m 8 months ago

    how come you have to heat this to 155C ? the other recipe says heat to 149C i am confused now :(

  • Dani l
    Dani l 8 months ago

    Watching your videos in 2019 :)
    My caramel came out too hard, could you suggest what I've done wrong in the process?

    • Nathan TJ
      Nathan TJ 5 months ago

      Dani l You have probably cooked the sugar too much or too long.

  • DCAPImages
    DCAPImages 8 months ago

    Grease proof paper works well

  • Lynor Lou. Gabuat
    Lynor Lou. Gabuat 9 months ago

    What is double cream? Or how can I make it?
    Thank you so much!

  • Games TV
    Games TV 9 months ago

    I would not get to the wrapping stage...

  • Sonia Rojas
    Sonia Rojas 9 months ago +1

    Omg I did this and so did not follow directions🤣I added some butter after I added the creme 😅they turned out okay but man I was like AH CRAP!!!

  • destiny coach
    destiny coach 9 months ago

    Really wish you people on other side of pond would incl ingredients in cups and teaspoons. That'd be great

  • Amy Inker
    Amy Inker 9 months ago

    I can allmost taste it i would love to make this for my mum she loves salted caramel and i think it really makes a differece what type of salt you use aswell to really be able to taste it.

  • MAV
    MAV 9 months ago

    At 8.26 I am salivating... can taste these delicious little morsels , yum!👅👅👅