150 g   castor sugar

150 g   soft brown sugar

150 g   golden syrup

200 g   butter

250 ml cream

5 ml     vanilla extract

5 ml     Maldon salt


  • Place all the ingredients , except the Maldon salt, into a medium sized saucepan and dissolve on low heat.
  • Once all the sugar has dissolved, allow to boil until the mixture reaches 113°  Use a sugar thermometer. Remove from the heat and cool.  Once it has cooled you can mix in the salt
  • Carefully cut away the top part of 8 hollow chocolate eggs and use a piping bag to fill the eggs with the cooled salted caramel.  Sprinkle with a little extra Malden salt
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