Chocolate Liquorice Caramels Recipe

Salted milk chocolate-covered liquorice caramels

  • Makes 50
  • A little effort

This clever recipe from Edd Kimber combines caramel with subtle hints of liquorice, covered in milk chocolate with a sprinkling of sea salt for a really indulgent treat. Be warned, these delicious caramels won't last long



  • caster sugar 200g
  • light brown muscovado sugar 100g
  • unsalted butter 75g
  • double cream 200ml
  • liquid glucose or honey 3 tbsp
  • raw liquorice powder (we used Lakrids) 2 tbsp
  • milk chocolate 400g, finely chopped
  • sea salt flakes for sprinkling


  • Step 1

    Line the base and sides of a 20cm square cake tin with baking paper. Add the caster sugar to a pan and put over a medium heat and leave until melted. Turn up and continue cooking until caramelised to a dark, coppery brown. Meanwhile, put the brown sugar, butter, cream, glucose and liquorice into a separate small pan and bring to a simmer, stirring to dissolve the sugar and liquorice. Pour the cream mix carefully into the caramelised sugar in two additions then keep cooking until the caramel reaches 125C on a sugar thermometer. Immediately remove from the heat and pour into the prepared tin. Leave for at least 4 hours to fully set. Once cooled, use a sharp knife to cut into squares.

  • Step 2

    Put the chocolate into a small, heatproof bowl and heat in a microwave for short bursts of 20 seconds. Give the chocolate a good stir between each burst, even if it looks like nothing has melted. Once the chocolate has melted 3/4 of the way, remove from the microwave and stir until fully melted. This method keeps the chocolate tempered so it will set more quickly.

  • Step 3

    Drop the caramels into the chocolate one at a time and use a fork to lift them from the bowl. Tap the fork on the side of the bowl so that any excess chocolate drips off then carefully put the caramel onto a baking paper-lined tray. Once the chocolate has started to set, sprinkle with a little flaked sea salt. Put the caramels in the fridge for 15 minutes to help set fully. Kept in a sealed container, stored in a cool area, these caramels will keep for up to a month.

Buy liquorice powder from

Try more of our best-ever chocolate recipes here...

Chocolate Crémeux Recipe with Praline and Caramel Sauce

Nutritional Information

  • Kcals 101
  • Fat 5.9g
  • Saturates 3.6g
  • Carbs 11.2g
  • Sugars 11.2g
  • Fibre 0.2g
  • Protein 0.7g
  • Salt 0.1g