Spiced Caramels – Recipe


Salted caramel is ubiquitous these days, but here the addition of garam masala gives a subtle spice. Easy to make and there is scope for other flavourings – these would lend themselves well to Christmassy spices such as nutmeg, cinnamon and cloves. You will need a sugar thermometer. Preparation time: 30 minutes, plus 2 hours for chilling. Makes about 50 squares.


  • 240ml extra thick cream
  • 70g unsalted butter, room temperature
  • 1 vanilla pod, split and scraped (keep the pod for infusion)
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 120ml honey
  • 280g granulated sugar
  • Sea salt flakes for sprinkling


Line a loaf pan with parchment or foil and grease. In a medium saucepan, bring to boil cream, butter, vanilla pod and seeds, salt and garam masala. Remove from heat as soon as it boils, and fish out and discard the vanilla pod. In a large saucepan, heat the honey and sugar over medium-high heat until the mixture reaches 138°C, stirring only at the beginning with a heatproof spatula. When the sugar mixture reaches138°C, strain the cream mixture into it. Be careful as the mixture will bubble furiously. Continue to cook until it reaches 121°C. Remove from heat, stir and pour into prepared loaf tin. Allow to cool for 30 minutes before refrigerating uncovered for 2 hours. Transfer the hardened caramel to a cutting board, sprinkle with sea salt flakes and cut as desired. Store in an airtight container for up to 4 weeks (though they’re too delicious to last that long) Adapted from Aliya LeeKong via Leite’s Culinaria