140g/5oz butter
140g/5oz caster sugar
200g/7oz condensed milk
2TBS golden syrup

1 ¼ tsp Cornish Sea Salt crystals
200g/7oz milk or dark chocolate, melted
Green & Blacks Cocoa Powder


Makes 60


  1. Line a 27cm x 18cm baking tin with parchment paper.
  2. Put all caramel ingredients into a saucepan and place over a low heat, stirring gently until the sugar has dissolved and everything is well combined.
  3. Turn up the heat and boil, whisking or stirring constantly until the caramel gets thicker and darker in colour. This can take up to 10mins.
  4. Add the sea salt crystals and pour into the lined baking tin. When slightly cooled, place in the fridge for 2 hours  to  firm up
  5. Cut into squares using a sharp knife and dip each square into the melted chocolate using a fork or cocktail sticks. Place on some baking parchment and then put back into the fridge to chill.
  6. When the chocolate has set remove the cocktail sticks if using and patch any holes with melted chocolate.
  7. Toss in the cocoa and serve at room temperature.

Think Ahead & Helpful Hints

  • Sometimes it’s easier to score the caramel with a knife when still slightly warm and then cut it with scissors.
  • Double dip the caramels, first in milk chocolate, then plain.
  • These salted caramels freeze brilliantly and will keep in the freezer for over a month, but always serve at room temperature.
  • Either in the fridge or in the freezer, keep the caramels covered in a few tablespoons of Green & Black’s Cocoa Powder.