French Salted Caramel Recipe

The name French Caramel is a gentle nod to the origins of salted caramel, which was originally made in Breton using salted butter. The burly result of this recipe enables it to be baked into a brownie, where it will stand firm and really hold its shape rather than shirking its duty, giving up all hope of chewiness and fleeing into the mixture as things heat up. In this method, we’ve assumed you’ll use it for brownies, but it can also be cut into cubes and hand-wrapped as a great homemade gift. Or check out our recipe here and make the brownies too.

chunks of salted caramel with flaked sea salt


  • 80g (3oz) golden syrup
  • 110g (3¾oz) caster (superfine) sugar
  • 100ml (3½fl oz) double (heavy) cream
  • a pinch of salt
  • 40g (1½oz) chilled butter


  1. Heat the golden syrup and sugar in a high-sided, heavy-based pan over a medium heat. When the caramel reaches 115°C (239°F), whisk in the cream and salt, along with 20g (¾oz) of the butter. Things can foam up at this point, which is why a high-sided pan is best.
  2. Keep the pan on the heat and bring the temperature up to 127°C (261°F), then whisk in the remaining 20g (¾oz) butter and remove from the heat. Pour the hot caramel into the tray lined with baking parchment. It will set quite quickly, but leave for an hour to cool before cutting.
  3. Once cooled, slice into thin strips or cubes, ready to lay on top of your brownie mix before baking. You can also chop it up into small cubes and stir some into the brownie mix.

This will keep for 2 weeks in an airtight container in the fridge.

We also feel it’s our duty to remind you about caramel burns – these are the worst, so don’t touch the stuff with your finger, however tempting it may be, and best to keep kids out of the kitchen. 


close up of slices of salted caramel brownies

Salted Caramel History: The Sweet Revolution

Hold onto your taste buds, folks, because we're about to embark on a flavour-packed journey back in time. Ever wondered where that divine combo of sweet caramel and punchy salt originated? Let's break it down.

The French Connection: Our story kicks off in Brittany, France. Known for its top-notch butter and sea salt, it's no surprise that this region birthed the magic of salted caramel. The French have a knack for culinary genius, and when they decided to sprinkle some crunchy sea salt into their gooey caramel, the world was never the same.

From Obscurity to Stardom: Salted caramel wasn't always the rockstar it is today. For a while, it was Brittany's best-kept secret. But like all epic tales, word got out, and by the 20th century, this sweet and salty sensation was making waves in the culinary world. Chefs were drizzling it on desserts, mixing it into ice creams, and yes, even baking it into brownies.

Why the Salt?: You might be thinking, "Why mess with perfection? Why add salt to the already divine caramel?" Well, the salt doesn't just add a kick; it enhances the caramel's sweetness, creating a flavour explosion that's hard to resist. It's like turning up the volume on your favourite song - everything just feels more intense.

Today, salted caramel is more than just a flavour; it's a movement. It's the go-to ingredient for those looking to add a touch of luxury to their dishes. And let's be real, gifting someone a salted caramel treat? That's like handing them a box of happiness.

So, there you have it, the epic tale of salted caramel. From the shores of Brittany to the menus of the world's finest restaurants, it's been one heck of a ride. And if you've never tried it, well, you're in for a treat. Dive in and let the flavour explosion begin!

To make our Exploding Bakery Gluten Free Salted Caramel Brownies - click here

hazel nuts suspended in caramel