Chocolate Salted Caramels

By Norman Mackenzie, Head Chef at Feversham Arms Hotel & Verbena Spa.

This indulgent little recipe makes for the perfect treat at the weekend.  It’s a great recipe to inspire budding cooks into the kitchen; I have two young boys who love spending time in the kitchen, and on a Sunday morning in particular, simply can’t wait to get their aprons on and get stuck into cooking up a new recipe.

Following a hearty breakfast, we begin making the sweets, and then whilst they’re cooling down, we wrap up warm, pack a bag and set off on a pursuit of one of my greatest foodie passions, foraging.  The boys share an endearing sense of competitiveness between them, so it’s a good way to encourage some fresh air and exercise at the same time. For me, it’s an opportunity to share with them a small part of what I do for a living, which will hopefully inspire them to learn such a skill for themselves.  When they eventually tire with a bag filled to the brim with some of nature’s exciting gifts, we eat the sweets as we walk back to the car, feeling a great sense satisfaction having earned our treat…However I must admit that they are just as delicious to enjoy in front of the television following a long day at work!

Time: 30 minutes

Makes: 24 pieces 


  • 125g dark chocolate (70% cocoa), broken into pieces
  • 325g double cream
  • 600g caster sugar
  • 250g unsalted butter, diced
  • 200g glucose (can be found in the baking section at most supermarkets)
  • 10g salt
  • 200ml water

Chef’s note: you will need a thermometer to hand for this recipe.


  1. Melt the chocolate in a bowl over a saucepan of boiling water.  Once melted, place to one side.
  2. In a heavy bottomed pan, heat the sugar, glucose and water until it turns to a light caramel.
  3. Add the butter, salt and cream to the pan with the caramel.  Heat the mixture to 118°c using a thermometer before stirring in the chocolate.
  4. Pour the mixture onto a tray (approximately ½ inches to 1 inch deep) and leave to set.
  5. To finish, cut into small squares.  Keep in a sealed container, with sheets of greaseproof paper between each layer and store in a cool place.

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