How to make Chewy Salted Caramels | Cupcake Jemma

[@hannahplas2495]

For all the people asking, if they have to use the golden syrup: I made them the evening before yesterday and let them set overnight and I used rice syrup. Actually, I even used rice syrup from two different brands, because I didn’t have enough left in the one that was already open. And they turned out PERFECTLY! They are so easy to make, they taste great and the consistency is just perfect! The few people that have already tried them, loved them! I let them set in a pan that I lined with aluminium foil and then put some baking paper on top (two sheets overlapping at a 90 degree angle) and without greasing it, it came off really easily of the caramel. Also, cutting it wasn’t nearly as painful as I imagined - just keep the knife oiled. And that oil doesn’t leave an oily residue on the cut caramels, if you’re worried about that. Honestly, you should really try making them, if you’ve got a candy thermometer, because they’re REALLY easy to make and very delicious! Also, I made only half the recipe and got a 1 Liter jar’s amount of candy. Just so you know, how much you’re getting out of the recipe. Oh, and I only put a pinch of salt in, because I don’t like salted sweet stuff. So, I can’t tell you, how the ration tastes, but I’m sure it’s delicious. Good luck! :)

[@ayeshaidrees4134]

Plz tell me Hannah if I can make it without butter?

[@s.e.2681]

How many days does this last? I heard the caramel crystallizes after a few days.. is this true?

[@keniphagarrick8]

@@s.e.2681 no

[@EOBathNBodyLLC]

I'll be using organic tapioca syrup...I use that in anything that calls for corn syrup, interchanges beautifully!

[@Miltiades77]

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

[@yaowsers77]

How do you store it? Does it need to be refrigerated?

[@Luvitaho.]

Tried this recipe, turn out really nice! Mine was hard as yours when i chill them first. If i put it too long in room temperature it started to soften

[@adrianobueno6984]

I just found a nice way to line tin, with non-stick parchment paper. You must wet it before putting in the tin. It will be easy mold it to the tin. After a few minutes it will be dry and ready to use. It really works!

[@Chicken-n-Potatos]

Hi Jemma! I made this yesterday and it came out perfectly!!! I did quite a few things differently so let me tell you. I intended to make your full recipe when I started but I found that I only had 1cup of corn syrup so I shrunk the recipe down to 2/3 of yours. I also changed a few of the qualities 1 stick of butter(1/2 cup) 1 1/4 of heavy whipping cream 1 1/4 sugar 2/3 tsp salt (plus more sea salt on top) My candy thermometer also is not calibrated so it is off by about 25°C so I thought I would just go up 25° higher than what you said but I ended up just looking at it for reference kind of and it came out greasy looking but then once it solidified it was perfection!!!!! The wrapping up was easy and so much fun. Mine also came out more chewy than yours and I was able to form them into the shape of tootsie rolls lol. Over all this recipe is amazing than you so much for sharing!!!

[@starjackson2412]

Last time I tried making this recipe my caramel was very sloppy because of my terrible quality, broken candy thermometer and it broke in the process! Today I bought a new one and now my caramels are amazing! Recommended recipe 10/5 stars!! Thanks Jemma

[@zainabbharuchi4328]

I tried making these and they turned out amazing!! Dipped them in dark chocolate and sprinkled sea salt on top. Delish :)

[@ainaathiraa]

i cry evrytime i watch jemma's videos coz its just too good and i cant recreate it as perfect as hers

[@carolinepaquier8156]

I've spent much time on youtube looking at recipes for traditional salt caramel fudge and Christmas Crack...the holiday sweets I grew up with. Thank you, Jemma for a traditionally sweet Christmas!

[@mohamedifthikar1372]

christmas crack-

[@JeffO-]

@@mohamedifthikar1372 You should try New Year's Meth.

[@williamdeng2085]

Recipe turned out great : ) caramels were super chewy and had an excellent flavor. There are some comments saying the temperatures are wrong and need to be lowered. That is not the case; just make sure you don't turn your stove too high and keep it low or low-medium at all times so your sugar doesn't burn.

[@brimckinney1303]

If you are very high above sea level, you will have to lower your temperature.

[@177melisa]

Hello!!! I did these caramels with condense milk, sugar, glucose and butter. I love it! but i will try with this one. Love from Venezuela!

[@Chocolatmisu]

I made this yesterday, quite concerned about not getting them right after reading so many failure comments to be honest. My hometown is Madrid, centre. They turned out beautifully!! I discovered my candy termomether was reaching only 98ºC when water was already boiling, so I removed 2ºC from the temperatures she gave us. I will try to make caramel cookies now!! :D

[@minty484]

OMG made these last week and they are seriously good. I had to make a second batch they were so popular. I know some others have had problems and questioned the temperatures but I had no such problems.

[@denisseherrera8650]

How did you convert the grams in her recipe to cups. And did you keep your caramel On low when you were trying to get it up to 155 Celsius

[@MirrorSurfer]

​@@denisseherrera8650 I'd highly recommend getting a cheap scale off of amazon or from your local grocery store if they have an appliance isle.

[@Sahi.N]

Made these twice now and they came out absolutely delicious and perfect both times! Literally addicted to eating to them :p Thanks for such an amazingly simple yet awesome recipe - your recipes are always fool-proof and the result is undoubtedly rewarding each time! :D

[@MominaPatel]

Hi at what temp u cook for 1st & 2nd round? 155 DEG C & 127 DEG C awaiting

[@MominaPatel]

awaiting for the reply :)

[@sharonfeatherstone8219]

I made this recipe twice. The first time it came out like hard candy. I was so disappointed. I went into the fridge to make it again and discovered I forgot to add the butter! Second time they were CHEWY PERFECTION! I used corn syrup in mine. If you follow the directions and measurements EXACTLY, THIS IS AMAZINGLY EASY. I have never weighed liquids before - but this is critical. My butter initially separated when I added it. Just keep stirring and it does incorporate. I used non-stick foil with vegetable oil and nothing stuck. I also used waxed paper.

[@lauretteflemmer5718]

you are so amazing...your personality is so bubbly as well. could watch your videos for hours. thank you for sharing the recipes with us

[@ispectra]

You guys are not born on earth - May be Jupiter . How can a person be such talented cook ? Awesome. !

[@matticuskare9327]

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.

[@MicheMunro]

I think I blinked and you're now at 800k!! Well done!! Love your videos Jemma I'd love to come and visit the shop and buy some of your creations! I will definitely swing by next time I'm in London.

[@monaagnetebratteb5756]

These caramels are so good! I'm making them for my third time in a month now! Love this recipe, how easy and how well explained it is :)

[@CraftyLoops]

I made this recipe and they are so tasty. The caramel is pretty soft but does keep it's shape. If you put them in the fridge, they don't go rock hard, they still keep a lot of their softness. They melt in your mouth. These were definitely a big hit with my family. I think next time I will cover some in tempered chocolate. Great recipe. Thanks Gemma. Lee xx

[@escaperoomdigital]

A few days ago, I made another recipe and they were delicious, but they broke down like soft rubber. Do they hold their shape or do they soften so much that they stick together? Thank you

[@CraftyLoops]

@@escaperoomdigital I wrapped each one individually and placed them in an air tight container. They held their shape well but if they weren't individually wrapped, they'd definitely stick together. They were on the softer side but again, they did hold their shape well. Now, they didn't last long in my house and were quickly devoured, lol. Maybe doing them a degree or two higher might help? I know humidity will affect them over time once made too.

[@escaperoomdigital]

@@CraftyLoopsThank you very much.

[@nige13]

I made these last night and followed the recipe to the "T" but my caramel did not set, even overnight so I had to decant it into a jar .... mind you, it tastes absolutely incredible :-) ...... I will of course be trying to make these again.

[@janeybakarbessy2330]

I made it today and gave it away in tiny little christmas boxes for my neighborhood and everyone said it was delicious and so thoughtful.

[@akshaynagarmat8736]

I usually don’t bother commenting on videos, but oh boy! The caramels turned out epic! Followed the recipe to the T and its absolutely delicious! No more Werthers! Thank you for nailing this!

[@Karras353]

I got a touch experimental with these and replaced a third of the golden syrup with maple syrup (I also downsized by about 1/6 overall as my tin is a bit smaller) and stirred in around 150g of chopped pecans after adding the butter. They taste amazing and the crunch of the pecans is rather nice, though they are a bit softer than I hoped. I’m not sure if the temps were a little on the low side (I used a thermometer but perhaps it was not heated evenly) or if that is a consequence of using the alternative syrup.

[@pffttpftt7830]

I really Love caramel aswell! I want to make it when I'm older I'm only 9

[@catzkeet4860]

Aleli A. Acosta use the 7 minute microwave caramel recipe. I'd imagine that you could manage that with maybe a bit of help for the stirring every couple of minutes, and it makes great caramels. Just google seven minute caramels for a recipe. There's a lot of them but they're all pretty much the same

[@AmeriTv]

You’re 11 now, it’s your time to shine.

[@DoctorDecter]

9\11

[@yeoss2101]

You're 12. Make it.

[@isabelg1660]

Do it with your parents permission!! I started baking when I was six, with my mom’s help of course

[@ariel9852]

I went to the UK recently and I quite fall in the love with the fudge over there!! It has wonderful flavours and texture and melts in your mouth…!! Can you please teach how to make your version of fudge??

[@Kalifa_TriniMom]

you should do a colab with Gemma from bigger bolder baking lol

[@rachaelirons8164]

I'm pretty sure Gemma is subbed to Jemma bc I've seen her comment on a video before

[@_amethyst9555]

Isn't that music Miranda Sings 'Where My Baes At?'

[@emc8316]

YAAAS

[@wolken_bruch]

I JUST REALIZED

[@oliviviia5406]

HEEY WHERE MA BAES AT

[@fangpearl5901]

YES 😂😂

[@eshamathur4187]

Yaaa

[@kaywilliams8737]

Hi Jemma love your vid. Can I use greaseproof paper as a liner for the tin instead of tin foil. I don’t use tin foil. Thanks Kay

[@rdpj7791]

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

[@Onekitchenblogfood]

Chewy caramels are just my favorite!!! Looks absolutely delicious!

[@maryogunsanya4903]

One Kitchen - A Thousand Ideas ik they are amazing

[@LuzAGuevara]

So by the end of the video I was wondering about the cherry, so I looked again to the title, and boom, It said chewy not cherry! Damn. I need glasses...

[@noaheverett7347]

Luz A Guevara cherry caramels sound amazing..

[@kishanvaland3521]

i thought it was Cheeky lol

[@lydiaans5698]

who cares if u need glasses

[@207purple]

😂😂😂

[@calicosgroove6375]

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

[@missbrightstar247]

They look amazing but I can feel my fillings coming out at the thought!!

[@mariesabljak4546]

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.

[@starrynight1356]

I've just made this caramels and realized that the first time you have to heat it up i did it on Fahrenheit but after add the cream we boiled to 120C its now setting in the freezer and is getting really thick! so fingers crossed! btw I love your videos Jemma

[@groush]

Looks wonderful. And I love listening to you talk.

[@clementebarba2566]

Delicious, I made it with home made rosemary syrup…. It’s a bomb

[@sugarcoder]

They look simple and awesome to make, thanks for sharing!

[@sarahfryett4709]

Hi Jemma l love your recipes and watching you and the team. I made your salted caramels which looked good until l cut them. After a few hours they flattened into one big mass. Can you tell me what l did wrong please. I used a thermometer and respected the recipe (l thought) By the way the taste is just delicious😉❤🙏

[@101braiding6]

You are a star. I can't believe the creativity here. Keep it up Jemma :)

[@beckybalman8664]

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

[@nekitanekita3138]

I am looking for this too

[@abbyderoy7964]

Am I the only one who misses the old kitchen, watched some older videos and it hit me right in the feels

[@emmabjanes2186]

I have tried to make these many times, but often they get a little bit softer then the “original”. I live in Norway, so we have some difference in the ingredients. But what you call double cream is that the same as heavy cream?? But the taste is amazing 😍😍

[@nige13]

Yes it is heavy cream 🙂

[@anisaali6257]

I think cupcake Gemma is ace! All recipes are awesome

[@veroniquebritz8554]

omg I am absolutely addicted to your videos!!!!!!!

[@sunshine5668]

Where is SA?

[@sunshine5668]

You meant U.S.A.?

[@erisquify]

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 :)

[@mabel.e.kgalley9710]

This really looks yummy. Thanks for making the video, it looks detailed and great. What else can i use inplace of the golden syrup?

[@priyagokhale3342]

lets get Jemma to a million

[@Amy-vt8wc]

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.

[@deniseshibata]

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

[@_sleepysaturn_1231]

Hi, jemma. Thank you for this awesome tutorial I was wondering. Can I add roasted nut in here just for extra flavour? Will the caramel make the nut lost the texture, or will the nut stay crisp? Thank you

[@fizzyabate3500]

Love your videos! I tried some of your recipes and I love them, so delicious. Will you please do a video on how to make fudge if you haven't already?

[@avarooks8094]

I am totaly going to visit your bakery in SoHo. Thank you so much for inspiring me to have enough confidence to want to open a bakery!

[@SesionesdeMermelada]

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!

[@mikee2056]

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.??

[@cherylschumaker1366]

Also can I use evaporated milk in Lieu of the cream? I found out I can use the racer up so if I can find out I can use evaporated milk I'm going to make them right now cuz it's late at night here but I have all these ingredients as I don't have the corn syrup and I don't have cream but have the alternatives

[@arshanakishnan2573]

hi @cupcakejemma how to store these? do they keep at RT or have to be refrigerated?

[@nicobaby0502]

Hi Jemma! What can we use instead of golden syrup or corn syrup? It is impossible to get them where I live :-( But we have glucose syrup - is it a good substitute? Thanx a lot :-)

[@alanheaton2962]

There are videos of how to make Golden Syrup on You Tube . It is quite an easy process.

[@vincentjolicoeur1898]

Hello, awesome recipe! Do you have a good nougat recipe? Thanks

[@garydaniels5662]

Thank You Jemma, they look fabulous.

[@imogen_grace]

Do you have to have a sugar thermometer if you want to make these? I would love to try make it but we don't have a sugar thermometer xx

[@courtport6957]

I make caramels and they’re perfect for a couple days then they turn like a texture of fudge or it just crumbles… is it crystallizing or am I not storing it properly or what’s happening.

[@rplittle66]

Do you think I could get away with using coconut cream? also I live in Southern California, would these temperatures work for me here, I am referring to the 120° and the 115°?

[@munzy5865]

At 4:05 On the candy thermometer, it has its equivalent on the left-hand side which is Farenheight

[@m.c.5124]

Stupid question do you stir the Carmel after you add the cream doesn’t look like it but it looks like a recipe for a major scorch!! Thanks so much for sharing!!😁💕

[@acydic_spageto4478]

It only took a second try to get it right. I’m dyslexic(why do they spell it like that) so I transferred Celsius to Fahrenheit and though 240 was 420 and I burned the first batch 😊. Tried it again and it was perfect!

[@trinityking6846]

omg everything you make looks amazing. you make it look so easy.

[@tanitarisma1936]

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 ?

[@NISA-mb9jx]

Honey or corn syrup maybe?

[@oweeyulo8470]

Hiya Jemma! I made your salted caramel recipe last night and it turned out perfect. Was wondering if I can reheat that caramel sauce and add butter to make this recipe. Is it too late for that?

[@xsimplebabyy]

I really wanna try this recipe out they look amazing 😍 how long can they be fresh for ?

[@khushnazsopariwalla3285]

I love caramels!!...will surely try this!...😍 Btw wuld it possible for u to make a video on liquor chocolates??...i hv seen a couple of videos on it, but sme hw whn i try my hand on the same, the liquor liquid inside crystallizes...

[@aaronbarclay261]

@CupcakeJemma Hi, Could you leave out the salt or does it have to be included. Great video by the way. I'm hungry just by watching it.

[@MOSQUIROW3]

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?! 🙏🏻

[@XXanimeseekerXX]

I LOVE making homemade caramels! It's sooo yummy!

[@aninditab57]

Hi Jemma! I don't have golden syrup available where I live. So can i make caramel using sugar and water and still have it set like yours does? Love the recipe!

[@debicooper-ostrom5716]

You can make golden syrup and liquid glucose

[@a271-n7f]

Hi! Can i substitute the double cream with heavy whipping cream? I've never seen any grocery stores selling it from where I live, thank you!

[@olamidebakare1934]

Yes, heavy cream is just the American way of saying double cream I think.

[@jeffreylorenzana858]

Omg it was the best recipe and we absolutely loved 🥰 it

[@danielapagliaro8025]

Jemma I love your videos! I am wondering if apples or pretzels can be dipped into this caramel? Thank you for the recipe.

[@danielapagliaro8025]

@@rosalitaanahinegreira6271 Thanks!

[@a.minah_c3516]

I love watching ur videos u make everything u do look sooooo easy 😊

[@jaxongrant1]

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.

[@bluremi08]

I've made this caramel just yesterday, the consistency appeared to be exactly as I would imagine it, but sugar burned at some point and the taste was bitter, though I was using a candy thermometer following the specified temperatures. What could go wrong?

[@NathanLange]

Fantastic, "or just keep them in my cupboard", too funny. Wish I could send some to you after I make them.

[@adrianobueno6984]

Great caramel, thanks for sharing! One question: for how long it lasts after wrapped in the greaseproof paper?

[@charlottechan8624]

Hey Jemma! I love this video! Would you PLEASE be able to explain to me the science behind these caramels? I understand you cook the sugar syrup to hard-crack stage, which is when the sugar concentration is at 99% (right?). So by adding the cream... what does it do to the concentration... how did you get a dark caramel colour... What did heating to hardcrack stage, then hardball stage do - what role did the cream play in it??? I'm confused!

[@mariadebofarull9458]

Hello Jemma, I did this and it's incredibly hard. I followed all the instructions, specially the temperatures.

[@vickipixiehallow1954tomlinson]

I can't wait to try this one!! Looks yummy!!

[@nathapetcho6585]

Hello Jemma!! I'm a big fan of your channel. Can you make any recipes with cane syrup? I need some idea from you. Thank you and love you so much

[@PaulinhaCampoy]

Hi ! I just wanted to thank you for the video and ask you to let me know for how long does these caramels last ! Thanks again! :)

[@cherylschumaker1366]

Can I use rice syrup instead of corn syrup? I have a jar of racer up and I'm wondering if that would work just as well

[@eeerik79]

Is it possible to turn left overs into a sauce to store in fridge? Or will it harden somehow? Thanks!

[@natalieflynn7383]

Thank you for this recipe is this the caramel you use in your cookies? Thank you 😊

[@elizabethgumbs3002]

Hi jemma, can I use whipping cream if I don't HV the heavy cream, or are they the same!?

[@sogi3783]

hi Jemma is it possible to make with this recipe caramel jelly???? and how?

[@krityasharma7186]

As as beginner in cake decorating I have a desperate question for you jemma. If you could please help me out. Is it necessary to chose mud cakes when you are decorating cakes? Coz almost in all your behind the scenes videos you guys work with them.

[@sophypancake279]

Do you need to use a stove that cools down immediately when you turn it off? Mine takes really long to cool off even a little bit, so I'm guessing I would have to take it off the stove instead of just turning the heat off.

[@carlabeullens1694]

can you make a video about cake pops. love your channel. it's been a great inspiration.

[@clare32george]

Made these today. So good. Going to make more tomorrow and maybe add chocolate.

[@ShahadIsmail]

Hello Jemma, it looks yummy, I wanted to know is golden syrup same as corn syrup ?

[@Babygirlcarina]

These look awesome. I'm in Texas and I have no idea what golden syrup is. Could you tell me what that is? thanks for the recipe

[@DeeEll86442]

It’s it’s a thick amber colored form of inverted sugar and is often used as a substitute for honey. You can substitute corn syrup, honey, or real maple syrup for golden syrup. As another person commented, they used rice syrup. I hope this helps you, Dee😊

[@humanity1927]

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